Schupfnudeln with peas and mushrooms

Ingredients

Vegan potato noodles (Settele) 400 g

Peas green deep-frozen cooked (Basis) 80 g

Braune Mushrooms 120 g

Fresh red onion 1 Piece (50 g)

Garlic clove 1 Piece (6 g)

Vegan cream 200 g

Virgin olive oil 1 Tablespoon (10 g)

Preparation

1. 1

   First clean and chop the mushrooms, heat in a pan with olive oil and fry until most of the water has evaporated.

2. 2

   Chop the onions and garlic, add to the mushrooms and fry well, add the peas and fry until they are completely defrosted. Add the Schupfnudeln and fry until golden brown, deglaze with the cream, season well, reduce a little, done!