Pasta dish alla Exuna 8

Ingredients for 4 servings:

• 400 g pasta, e.g. spirelli
• 1 can of corn
• 1 zucchini
• 2 tomatoes
• 1 can of mushrooms
• 1 onion(s)
• oil
• 6 tbsp butter
• 6 tbsp flour, level
• 1 liter of milk
• Parsley, pepper and salt
• possibly vegetable broth, instant
• salt and pepper
• turmeric
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

another delicious creation

Cook the pasta in plenty of salted water according to the package instructions until al dente. Dice the onion and tomatoes, slice the zucchini very thinly, and drain the corn and mushrooms separately. Sauté the onions in a little oil in a pan until translucent, then add the zucchini and sauté. Add the tomatoes and mushrooms. Season the vegetables with salt and pepper and keep warm. For the sauce, heat the butter and sauté the flour in it. Gradually add the cold milk, stirring constantly, and bring to a boil. Be careful to avoid lumps. If the sauce is too thick, add more milk and bring back to a boil. Simmer for about 10 minutes. Season generously with parsley and season to taste with salt and pepper. If desired, add the remaining spices to taste. Add the corn. Mix the cooked pasta with the sautéed vegetables and pour the sauce over it. Mix everything together.