Pasta with Creamy Mushroom Sauce

Ingredients

• 250 g brown button mushrooms
• 2 shallots
• 1 Garlic clove
• 2 tbsp butter
• 0.5 tsp Dried oregano
• 100 ml Vegetable broth
• 1 tsp starch
• 150 g whipping cream
• 0.5 bunch Parsley
• Salt
• freshly ground pepper
• 500 g Whole wheat pasta

Instructions

1. 1.

   Clean the mushrooms, rinse briefly if needed, and slice them. Peel and finely dice the shallots. Peel and finely chop the garlic.

2. 2.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

3. 3.

   Meanwhile, heat butter in a pan. Sauté the shallots and garlic for 2 minutes over medium heat. Add the mushrooms and cook, stirring, for 4–5 minutes. Pour in vegetable broth and season with oregano, salt, and pepper. Mix starch with cream, add to the pan, and bring to a gentle boil while stirring.

4. 4.

   Wash the parsley, shake dry, remove leaves, and roughly chop. Stir the parsley into the sauce. Drain the pasta in a colander and let it drain. Season the sauce with salt and pepper, then combine with the drained pasta. Serve immediately.