Pasta salad with peppers, leeks and mushrooms

Ingredients for 4 servings:

• 500 g spaghetti (fork spaghetti)
• 2 bell peppers, red, diced
• 2 jars of mushrooms, sliced
• 1 stalk(s) leek, finely sliced
• 3 spring onions, cut into rings
• 1 cup sour cream
• 1 cup crème fraîche with herbs
• 1 cube of Provencal herbs
• 1 tsp broth, instant
• 200 ml water, hot
• 1 tbsp mustard (lion mustard)
• 2 tbsp, leveled vegetable cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cook the spaghetti al dente, rinse well to prevent sticking, and let cool. Sauté the bell pepper, leek, and spring onions in vegetable cream. Dissolve the broth and diced herbs in the hot water. Combine the sour cream and crème fraîche, then stir in the spiced broth. This will form a liquid mixture, into which the mustard is stirred. Next, add the mushrooms, followed by the sautéed bell pepper, leek, and spring onions. Finally, stir in the spaghetti and let the pasta salad sit for about 1 hour.