[recipe adapted from magazine Claudia]

INGREDIENTS

500g egg tagliatelle or any other pasta
salt
2 large onions (chopped)
700g white mushrooms (sliced)
50g unsalted butter
1½ cups hot water
½ cup cold water
2-2½ vegetable cubes (10g each)
3 tbs plain flour
2 sweet red pointed peppers or bell peppers (deseeded and sliced)
½-1 cup single cream (250ml)
100g-150g grated cheese – optional
rainbow peppercorns

EQUIPMENT

deep frying pan or wok

METHOD

Boil pasta in salty water, drain and keep aside.
In meantime fry onions and mushrooms on butter for a about 15 minutes, till onions are not raw any more.
Place cubes in hot water and let them melt, pour into frying pan and cook some more.
Mix flour with cold water and add to the frying pan, stir till sauce become thicker.
Add pepper and cook some more stirring constantly till they become softer but still crunchy.
Remove from fire and add cream.

Serve pasta to the plates, pour over sauce, sprinkle with cheese and freshly ground rainbow peppercorns.

Serves 4-5 people.