Pasta with tomatoes and mushrooms

Last Updated on August 29, 2024

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ingredients

2 tbsp olive oil 240 g mushrooms 3 cloves garlic 200 g peeled tomatoes 1 cube chicken broth 500 ml water 1/2 cup cooking cream 1/2 cup grated Parmesan 250 g pasta

progress

1. Fry the thinly sliced mushrooms and the pressed garlic in hot oil. Add the peeled tomatoes and cook the mixture over medium heat. Dissolve the stock cube in the boiling water and add the stock to the sauce. Add the cream and Parmesan cheese and let it melt. 2. Meanwhile, cook the pasta al dente in boiling water according to the instructions on the package. Drain them and put them in the thick sauce. Stir and serve warm. Do not add any more salt to this sauce as it should be salty from the broth.