Savoy noodle pan with mushrooms Vegetarian / Vegan

300 g cooked pasta – I like farfalle
1/2 head savoy cabbage – remove stalk and cut into narrow strips
150 g mushrooms – quartered
1 onion – diced
2 cloves garlic – diced
450 ml vegetable stock
180 ml sour cream / cream / vegan alternative
Salt, pepper, cayenne pepper, nutmeg, pinch of sugar
Oil for frying
Optional: organic feta for sprinkling / Vegan Alternative

Cook the pasta as usual and then drain.

Fry the onion, garlic and a pinch of sugar in oil until translucent.
Add the mushrooms and savoy cabbage to the pan and fry briefly.

Deglaze with the vegetable stock and simmer with the lid on for about 15 minutes.
Stir in the sour cream with the spices and add the pasta.

Heat everything again briefly.

Pour into deep plates and sprinkle with feta cubes to taste.

I really like savoy cabbage and no, you don’t have to be a fan of savoy cabbage, but this dish is so delicious….