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Ingredients (4 servings)
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300 g Mungo Edamame Fettuccine
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400 g Champignons
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150 g Pizzakäse
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1 Stk. Schlagobers
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Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Clean and quarter the mushrooms and fry them briskly in a pan with a little oil.
- Pour the heavy cream over the mushrooms, bring to a brief boil, and season the sauce with salt, pepper, and a pinch of nutmeg.
- Meanwhile, cook the edamame fettuccine in plenty of salted water for a few minutes according to package instructions until al dente, then drain.
- Mix the pasta with the mushroom sauce, transfer to a baking dish, sprinkle with the pizza cheese, and bake in the oven for 10 minutes until golden brown.
