Lumache with mushrooms, leeks and ham in cream sauce

Ingredients for 4 servings:

• 500 g pasta (lumache)
• salt water
• 200 g cooked ham
• 250 g mushrooms
• 1 stalk(s) leek
• 1 carrot(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• some sunflower oil
• 2 tsp vegetable broth, instant
• 100 ml white wine
• 400 ml sweet cream
• 2 corners of processed cheese
• 50 g Parmesan
• salt and pepper

Instructions

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

Cook the pasta in salted water according to the package instructions until tender, but still al dente, and drain in a sieve. Cut the mushrooms into small pieces and the leek into thin rings. Finely dice the carrot, onion, and garlic. Cut the cooked ham into pieces about 1 cm in size. Heat a little sunflower oil in a pan and briefly fry the finely chopped ham over medium heat, then remove from the pan. Add the vegetables to the pan and fry over medium heat for about 2 minutes, then deglaze with the white wine. Season with the granulated vegetable stock, pepper, and salt to taste. Once the white wine has evaporated, add the sweet cream, the processed cheese wedges, and the grated Parmesan to the vegetables and bring to a boil until the cheese has melted. Add the cooked pasta and the fried ham, mix everything well, and return to the heat. Add a little more vegetable stock if the pasta is becoming too dry.