Feta, mushroom and leek pasta

Ingredients for 4 servings:

• 400 g mushrooms, fresh
• 1 leek(s)
• 1 onion(s)
• 1 garlic clove(s)
• 250 g feta cheese
• 2 tbsp parsley
• 100 ml white wine
• 200 ml milk
• 400 g tagliatelle pasta
• salt and pepper
• n. B. Broth powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, clean the mushrooms and cut them into quarters or eighths, depending on their size. Fry them in a little oil until nicely browned. Meanwhile, cook the pasta according to the package instructions. Roughly dice the onions and add them to the mushrooms. Halve the leek lengthwise and cut them into half rings. Add them to the mushrooms and onions. Fry briefly. Crush the garlic and add it. Deglaze everything with white wine. When the wine is almost gone, add the milk. Dice the feta cheese and add it to the pan. Add the parsley. Cook on low heat until the feta cheese is almost melted. If there is too little liquid in the pan, add a little pasta water or more milk. Season to taste with salt and pepper. You can also use a little stock powder if you like. Drain the pasta, add it to the pan, and mix everything well.