Macaroni with Mushrooms and Herb-Cheese Sauce
Do you like your pasta cooked al dente? Then drain it straight after cooking so it doesn't go soft. And if you don't want to bother with a lid, use a colander instead – draining pasta all at once becomes easy and effortless.
Prep: 25 min
Cook: 25 min
Servings: 4
Energy: 788 kcal per serving
Method
01.
Cook the macaroni in plenty of salted water according to the packet instructions, drain and keep warm.
02.
Heat the peanut oil in a frying pan, add the crushed garlic, the mushrooms cut into larger pieces and the tomatoes sliced into rounds. Pour in the stock and simmer for about 8–10 minutes.
03.
Add the chopped basil, season with pepper to taste and let the flavours come together for a moment.
04.
Add the pasta to the mixture, stir and serve topped with the herb-cheese sauce.
05.
For the herb-cheese sauce, whisk the ricotta with the egg yolk in a bowl and set aside.
06.
In a saucepan with a non-stick surface, gently heat the cream, add the grated Parmesan, the finely chopped chives and parsley, season with white pepper and finally stir in the ricotta and yolk mixture lightly.
