Summary

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

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Instructions

1. Clean the spring onions and cut them slightly diagonally into pieces approx. 3 cm long. Clean and quarter the mushrooms.
2. 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.
3. In the meantime, cook the pasta according to the instructions on the packet - but only in about 3/4 of the time indicated.
4. Season the sauce with salt, pepper, oregano and basil. Finally fold in the pasta and let it stand.