Mushroom Spaghetti

For the mushroom spaghetti, wash and chop the mushrooms. Cook the spaghetti al dente.

In the meantime, peel and finely chop the onion and garlic. Steam onion, garlic and mushrooms in hot butter for about 6 minutes. Add peas, soup and whipping cream. Cook gently for about 5 minutes.

Sprinkle in a little cornflour, bring to the boil again, add ham and season with juice and a little lemon zest and pepper.

Strain the spaghetti and mix with the sauce.

Sprinkle mushroom spaghetti with freshly chopped parsley and serve.

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