Summary

Ingredients

• 1 bunch spring onion (s)
• 150 g mushrooms, (shiitake mushrooms or champinons)
• salt
• 400 g pasta
• 1 tablespoon oil
• 125 g salami, sliced
• pepper
• 2 lime (s), juice it
• 1 teaspoon vegetable stock, (instant)
• 100 g whipped cream
• 2 tablespoon sauce thickener, lighter
• sugar

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Instructions

1. Bring plenty of salted water to the boil. Clean, wash and chop the spring onions. Clean and wash mushrooms, cut in half depending on size. Cook the pasta in salted water for about 10 minutes. Heat the oil. Fry the mushrooms until golden brown while turning. Add spring onions and salami and fry briefly. Season with salt and pepper. Deglaze the vegetables with lime or lemon juice and 1/4 l water and bring to the boil. Stir in the stock and let it simmer for about 5 minutes. Pour in the cream, bring to the boil again. Scatter sauce binders and use them to bind the sauce. Season to taste with salt, pepper and sugar. Drain the pasta. Mix immediately with the sauce and serve.