Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g taliatelle
- 1 bunch spring onion (s)
- 250 g mushrooms
- 4 tomato (s)
- 2 teaspoons vegetable stock, instant
- 1 tablespoon honey
- 2 tablespoon balsamic vinegar
- salt and pepper
- oregano
- basil
- 1 clove garlic
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Clean the spring onions and cut them slightly diagonally into pieces approx. 3 cm long. Clean and quarter the mushrooms.
- Heat the olive oil with the diced garlic in a pan. Then add spring onions and mushrooms and fry for approx. 2 minutes. Wash the tomatoes, chop them roughly and add. Deglaze with a little water. Then add the vegetable stock, honey and balsamic vinegar and simmer for approx. 3 minutes.
- In the meantime, cook the pasta according to the instructions on the packet - but only in about 3/4 of the time indicated.
- Season the sauce with salt, pepper, oregano and basil. Finally fold in the pasta and let it stand.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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