Summary

Ingredients

• 400 g spahetti
• 1 pinch saffron
• some olive oil
• 2 tablespoon butter
• 1 onion (s)
• 2 cloves garlic
• 250 g mushrooms, mixed, your choice
• 200 g tomato (s), dried in oil
• 100 ml white wine
• 200 ml vegetable stock
• 1 pinch saffron
• 4 tablespoon soy sauce
• 1 bunch parsley
• Pinch cayenne pepper
• Salt and pepper from the mill
• Parmesan, freshly grated

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Instructions

1. Cook the spaghetti in salted water with the saffron and olive oil until al dente. Then drain, rinse and drain well.
2. Heat the butter in a pan. Peel the onion and garlic cloves, chop them finely, add to the fat and sweat until translucent. Sort out the mixed mushrooms, clean and cut into small pieces as required. Add to the onion and garlic and sauté briefly. Drain the tomatoes, cut into small pieces, add to the mushrooms and also sweat briefly. Pour in the white wine and vegetable stock, season with saffron, salt, pepper and cayenne pepper and soy sauce. Let simmer for about 5 - 6 minutes.
3. Fold the spaghetti into the sauce, toss and heat. Season the dish again to taste. Arrange with the freshly grated Parmesan cheese on plates and sprinkle with the selected, washed and finely chopped parsley.
4. Serve immediately.