Schupfnudeln with peas and mushrooms

Ingredients

Vegan potato noodles (Settele) 400 Portion

Peas green deep-frozen cooked (Basis) 80 Portion

Braune Mushrooms 120 Portion

Fresh red onion 1 Piece

Garlic clove 1 Piece

Vegan cream 200 packet

Virgin olive oil 1 Tablespoon

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!