Tomato and creamy mushroom pasta (VG)

- cut fresh mushrooms, 150 g, I used dried funnel chantarelles, I put them into a lot of water for a while.
- sauté two claws of garlic in oil in a frying pan

- if you use dried shrooms, pour the water away, also cut the shrooms smaller if needed.
- add two teaspoons of balsamico
- sauté for couple of minutes

- boil the pasta, I used butterfly pasta :)
- cut & add add as much fresh tomatoes as wanted
- add 1 dl of water
- add vegan food cream, 0,5 dl is enough, but I put more than that

- add salt, pepper and either fresh or dried basil, I forgot the basil! 😃

Now there is no photo of the ready pasta, as a side product I also got a tiny mushroom salad:

- use extra mushrooms if left 

- slice half an onion 

- add not so much of the food cream

- add salt & pepper, mix, put to the fridge