Pasta with leek, broccoli and green asparagus in white wine and orange sauce

Ingredients for 4 servings:

• 500 g pasta, variety of your choice
• 250 g asparagus, green
• 1 large onion(s)
• 1 small head of broccoli
• 1 stalk(s) leek
• 1 ½ cups of sour cream, 250 g each
• 250 ml white wine
• 150 ml orange juice with pulp
• 2 tbsp olive oil
• 1 tbsp basil
• 2 tsp vegetable broth, instant
• 2 tbsp, levelled sugar
• salt and pepper
• 50 g pine nuts (optional)
• 300 g turkey or chicken (optional)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 10 minutes; Total time approx. 4 hours 30 minutes

both vegetarian and delicious with schnitzel

Finely dice the onion. Cut the broccoli into florets. Remove the tough end of the asparagus and cut the rest into thirds or quarters. Wash the leek and cut into strips (optionally halve it first). Bring salted water to a boil. Add the pasta as soon as it is boiling and cook the broccoli during the last 5 minutes of cooking time. Meanwhile, sauté the onions in olive oil until translucent. Add the asparagus and fry it. Finally, add the leek and sugar and fry briefly. Then deglaze the vegetables with the white wine. Add the orange juice and vegetable stock and simmer uncovered for 10 minutes to reduce the liquid. Then add the basil and sour cream, mix the pasta with the broccoli and season with salt and pepper. Optionally, you can add roasted turkey or chicken or toasted pine nuts before serving.