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🍝 Mushroom Pasta Pan

485 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• white button mushrooms 600 g
• thyme, fresh 15 g
• vegetable broth 200 ml
• olive oil 1 tbsp
• soy sauce 2 tbsp
• salt 1 pinch
• pepper, black ground 1 pinch
• soy drink 400 ml
• cornstarch 2 tbsp
• fettuccine 500 g

Instructions

1. 1. Cut onions in half, peel, and dice finely. If necessary, wipe mushrooms with kitchen paper and slice them. Wash thyme, pat dry, and pluck the leaves from the stems. Prepare vegetable broth if needed.
2. 2. Heat olive oil in a skillet over high heat. Fry the mushrooms in it for approx. 5 minutes until golden brown. Then add the onions and fry for another 2 minutes.
3. 3. Season everything with soy sauce, thyme, salt, and pepper, and deglaze with broth and soy drink. In a small bowl, mix cornstarch with a little cold water and stir it into the mushroom-soy mixture.
4. 4. Bring approx. 5 liters of salted water to a boil in a pot. Cook the pasta in it for approx. 9 minutes al dente. Drain the pasta, let it drip well, and mix it in the skillet with the mushroom sauce. Garnish the mushroom pasta skillet with fresh thyme leaves and serve. Enjoy your meal!

Nutrition per serving

• kcal: 485
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 71 g