Green Pasta with Mushrooms

Ingredients

• 200 g champignons
• 400 g steinpilze
• 2 Schalotten
• 1 Knoblauchzehe
• 2 EL Olivenöl
• 150 ml schlagsahne
• 250 ml milch (1,5 % fett)
• 4 EL frische petersilie
• Salz
• Pfeffer (aus der Mühle)
• 450 g grüne bandnudeln

Instructions

1. 1.

   Clean the mushrooms with a damp kitchen towel, set aside 200 g of the steinpilze and finely dice the remaining mushrooms. Peel and finely dice the schalotten and the knoblauchzehe. Heat 1 EL olivenöl in a pan and sauté the schalotten with the knoblauch until translucent. Add the diced mushrooms, cook briefly, then pour in the sahne and milch. Simmer for about 8 minutes. Wash and finely chop the petersilie. After cooking, add it to the sauce and season with salt and pepper. Boil the pasta in plenty of salted water according to package instructions until al dente. Drain.

2. 2.

   Slice the remaining steinpilze. Heat the rest of the olivenöl in a pan and brown the steinpilze in portions. Divide the sauce among four plates, arrange the pasta on top, then add the browned mushrooms, sprinkle with salt and grind pepper over.