Champignon Pasta

Ingredients:

500 g tagliatelle pasta
400 g Mushrooms
150 ml Camel milk
2 EL Flour
1 EL Olive oil
1 clove of garlic, finely chopped
100 ml white wine, dry
Pinch of salt & pepper

Preparation:

Cook the tagliatelle in salted water until al dente. Drain and mix with the sauce. Stir the tagliatelle into the sauce. Allow to infuse briefly and serve.

For the sauce:

Sauté the garlic in oil. Add the mushrooms and fry for a few minutes. Mix the cold camel milk with the flour and add. Then add the white wine and bring everything to the boil briefly. Remove the pot from the stove.