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Pasta dish alla Exuna 4

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Ingredients for 4 servings:

  • 400 g ribbon pasta, twisted
  • 500 ml sauce (cream sauce)
  • 250 g mushrooms
  • 1 leek(s)
  • 1 can peas and carrots, medium
  • 5 stalks of celery
  • salt and pepper
  • butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

another light and delicious creation of mine

Cook the pasta al dente in plenty of salted water according to the package instructions. Slice the leeks, mushrooms, and celery. Drain the peas and carrots. Sauté the leeks and celery in a little butter in a large saucepan. Add the mushrooms and cook for a few minutes over medium heat. Heat the sauce in a saucepan, add the peas and carrots, and heat until hot. Once the pasta is done, drain and add it to the vegetables in the large saucepan and mix. Pour in the sauce and mix again. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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