Peel and finely chop the onion and garlic.
Clean, brush and slice the mushrooms.
In a large frying pan, heat the olive oil and sauté the onion and garlic. Add the mushrooms and fry until most of the liquid has evaporated.
Pour in white wine.
Mix the crème fraiche with the paradeis pulp and stir into the mushrooms.
Cook the macaroni according to package directions until al dente.
Season the sauce with oregano and season with salt and pepper.
Wash the basil, shake dry and cut into strips.
Arrange the macaroni on deep plates, pour the sauce over it and serve sprinkled with fresh basil.
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