A lovely creamy meal, made with a few store-cupboard ingredients. Try adding some different mushroom varieties in if you want some more texture.
- 250g dried egg noodles
- 350g mushrooms
- 4 spring onions
- 50g pine nuts
- 4 tbsp. mascarpone
- 1 tbsp. vegetable stock
- 1 tbsp. oil
- 1 tsp. chopped fresh thyme
Dry fry the pine nuts in a large saucepan or until golden.
Finely slice the mushrooms and the spring onions.
Heat the oil and the stock in a frying pan.
Add the onions and the mushrooms into the frying pan and cook for around 8 minutes or until the mushrooms are tender.
Cook the egg noodles in boiling water for around 3 or 4 minutes or until tender.
Add the thyme and mascarpone to the mushrooms. Add the noodles into the mushroom mixture and then scatter with the pine nuts.