Summary

Ingredients

• 500 g spahetti
• 375 ml cream
• 3 tablespoon pesto (wild garlic pesto)
• 250 g cherry tomato (s)
• 250 g mushrooms
• 2 onions)
• 80 g butter
• basil
• salt and pepper

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet until al dente.
2. Heat the cream with wild garlic pesto and a little salt in a saucepan. Drain the spaghetti in the meantime, then add and keep warm.
3. Wash and quarter the tomatoes. Clean the mushrooms and cut them into slices. Peel and dice the onions.
4. Heat the butter in a pan and sweat the mushrooms and onions in it. After 5 minutes add the tomatoes and heat. Season with basil and the spices.
5. Now place a spaghetti edge on 4 plates and arrange the vegetables in the middle. Serve immediately.