Multicolour Pasta with Bonifaz Wild Mushroom
- 150 g Bonifaz Wild Mushroom
- 400 g assorted colour or green pasta
- 150 ml vegetable stock
- 5 EL sour cream
- mill pepper
- 1–2 tablespoons freshly chopped chives
- chervil leaves to garnish
Slice the Bonifaz into cubes of 0.5 to 1 cm. Boil the pasta in well salted water until firm to the bite, drain through a sieve.
Heat the sour cream and stock in a pot. Add the pasta, heat and season with salt and pepper. Remove the pot from the stove, mix in the Bonifaz and chives and arrange on warm pasta plates, granish with chervil leaves.