One pasta, please – but pronto! No problem, because these quick noodles are super easy and with their delicious sauce anything but boring.
- Salt pepper
- 2 Garlic cloves
- 1 onion
- 5 stems Sage and oregano
- 75 g White bread (from the day before)
- 3 tbsp olive oil
- 400 g short tube noodles (e.g. rigatoni)
- 400 g brown mushrooms
- 4 tbsp butter
- Parchment paper
- Preheat the oven (electric stove: 180 ° C / convection: 160 ° C / gas: see manufacturer). Line a tray with baking paper. Bring 3–4 liters of salted water (1 teaspoon of salt per liter) to the boil. Peel and finely chop the garlic and onion. Wash herbs, pluck leaves, chop. Crumble the bread, mix with oil, and 1⁄3 each of garlic and herbs. Spread on the baking sheet and bake in the oven for about 10 minutes.
- Now get the pasta packet and take them out and cook them in water as instructed on the packet. Clean the mushrooms, cut into slices. Fry the mushrooms, onions, and the rest of the garlic in hot butter. Add the rest of the herbs and approx. 100 ml of pasta water, bring to the boil, season with salt and pepper. Drain the pasta, return to the saucepan, mix in the mushrooms. Sprinkle with breadcrumbs. If you like, sprinkle grated cheese on top.