spiraalmacaroni met champignon-kappertjessaus

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100 gr (grot)champignons
2 lente-uitjes
125 gr spiraalmacaroni
zout
25 gr boter
1 theelepel tijm
1 bekertje crème fraîche
1 eetlepel tomatenpuree
2 eetlepels kappertjes
1 eetlepel fijngehakte peterselie
versgemalen peper
3 eetlepels geraspte oude Goudse kaas

Borstel de champignons schoon en snijd ze in vieren.
Snijd de lente-uitjes in kleine ringetjes.
Kook de macaroni in ruim kokend water met zout beetgaar.
Verhit intussen de boter in een kleine braadpan en fruit de champignons met de
tijm tot alle vocht is verdampt.
Roer er vervolgens de crème fraîche en de tomatenpuree door en
breng de saus aan de kook.
Roer de kappertjes door de saus en laat haar zonder deksel zachtjes iets
inkoken.
Laat de pasta in een vergiet goed uitlekken en roer hem door de saus.
Meng er de lente-ui en de peterselie door en breng het geheel op smaak met zout
en peper.
Verdeel de pasta over de borden en geef de kaas er apart bij.