Pasta With Sun-Dried Tomato And Mushroom Cream Sauce - cooking recipe

Ingredients

4 tbsp oil
500 g mushrooms, thickly sliced
280 g jar sun-dried tomatoes in oil, drained and cut into strips
1 None medium onion, finely chopped
1 tsp dried thyme
350 ml double cream
1 tbsp instant vegetable stock powder
400 g pasta
3-4 sprigs parsley, chopped

Preparation

Cook pasta according to package directions then drain.
Meanwhile, heat oil in a frying pan and saute mushrooms. Add tomatoes and onions and cook briefly. Season with thyme and pepper. Add cream and crushed bouillon cubes and bring to a boil. Simmer over low heat for 2 mins. Toss with drained pasta and season. Serve sprinkled with parsley.