Pasta with mushroom-almond sauce

Chop the shallots and press the garlic. Ris the thyme leaves from the stalks. Roast the shaved almonds in a dry frying pan in a few minutes until light brown. Set aside.

Heat 1 tablespoon of olive oil in the frying pan. Fry the mushrooms over high heat in 6-7 minutes until golden brown and set aside. Heat the remaining 2 tablespoons of olive oil in the pan. Fry the shallots, garlic and three quarters of the thyme for 5 minutes, without discoloring the mixture.

Sprinkle the flour in the pan and fry the flour for 1 minute with stirring. Pour in the almond milk and stock with a beating and stir until smooth. Stir in the fried mushrooms through the almond sauce. Let it simmer while you cook the pasta according to the instructions on the package.

Put a soup spoon of cooking water from the pasta into a bowl. Drain the pasta and stir through the sauce. If the sauce is too thick, use the cooking water to stir the whole.

Spoon the pasta with sauce on plates and sprinkle with the rest of the thyme and the shaved almonds. Serve immediately.