pasta pan

Ingredients for 3 servings:

• 300 g tagliatelle pasta
• 2 large mushrooms, white
• 1 bell pepper(s), red
• 4 Vienna sausages, vegetarian
• 2 garlic cloves
• 1 cup of cream, approx. 200 ml
• 1 slice(s) of toast
• ½ bag of grated cheese, approx. 100 g
• salt and pepper
• Oil for frying
• Vegetable stock powder
• chives

Instructions

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

simple and quick, good for using up leftovers

Bring water to a boil and cook the pasta until al dente. In the meantime, dice the mushrooms and bell pepper and fry them in a deep pan with a little oil. Slice the Vienna sausages and add them to the vegetables and continue frying. Remove a little of the pasta water and mix it with the vegetable stock to taste. Briefly drain the cooked pasta and add it to the pan with the chopped garlic. Mix everything well and deglaze with the pasta water and cream. While everything is reducing a little, dice the slice of bread and fry it in another pan until crispy. Until the croutons are cooked, stir half of the grated cheese into the pasta pan and season with salt and pepper. Serve the pasta pan on a plate. Spread the remaining grated cheese on top and sprinkle with croutons and chives. Tip: This can easily be adapted with different vegetables or other leftover sausage.