Pasta with mushrooms and green beans

After a very busy day I am craving a big plate of pasta, for which I used leftovers from the fridge combined in cream sauce.

Pasta with greens beans and mushrooms

Meal for 2

150 gr of green beans
2 chopped up shallots
1 tsp. olive oil
1 tsp. of fresh thyme

250 gr mushrooms, sliced

Juice of ½ a lemon

150 ml cream

150 gr pasta

1 tbsp. capers

Cook the beans in 3 cm of boiling water for about five minutes, set aside. 

Fry in the shallots and thyme in the oil for about five minutes. Add the mushrooms and a moldered dried chili pepper, fry for five more minutes. Deglaze with the lemon juice, add the cream and a pinch of salt. Bring it to a boiling point, lower the heat and let it simmer for a couple of minutes.

In the meantime cook the pasta al dente, leave some of the water used cooking aside for usage when sauce needs more liquid.

Add the green beans to the cream sauce as well as the capers. Add a bit of the pasta water if needed. You can now add the pasta as well or put the pasta on the plates and pour the sauce over.