Summary

Ingredients

• 300 g ribbon noodles (taliatelle, whole wheat noodles for whole foods)
• 250 g beans, reen
• 2 tablespoons oil
• 1 onion (s)
• 250 g mushrooms, fresh
• 125 ml white wine
• 125 ml vegetable stock
• 300 ml cream
• 1 egg (s)
• 3 tablespoon basil, freshly chopped
• 40 g tomato (s), dried, pickled in oil
• 50 g parmesan, rated

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Instructions

1. Clean the beans, thinly slice the mushrooms, dice the onion and cut the sun-dried tomatoes into narrow strips.
2. Cook the pasta until al dente according to the instructions on the packet.
3. Fry the onion cubes and add the beans and mushrooms. Then pour in the wine, vegetable stock and cream. Bring to a boil, reduce the heat and simmer for about 10 minutes until the beans and mushrooms are cooked through. Whisk an egg and add slowly; stir for 30 seconds. Do not let it boil, otherwise the sauce will flocculate! Now add the basil and tomatoes. Season to taste with salt and pepper.
4. Serve the sauce on top of the pasta sprinkled with grated Parmesan.
5. Instead of wine you can also use another 125 ml vegetable stock. If you like, you can add a chopped clove of garlic when frying the onions.