John Myers
Ingredients for 3 servings:
- 400 g ribbon pasta or tagliatelle
- 400 g mushrooms, brown or white, fresh
- 150 g snow pea(s)
- 1 tbsp rapeseed oil
- 250 g sour cream, fresh
- Salt and pepper, ground
- Paprika powder, sweet
- possibly sauce thickener
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
quick and easy to prepare, vegetarian, uses leftovers
Clean and quarter the mushrooms. Wash the snow peas. Bring water to a boil for the pasta. When it boils, cook the pasta according to the package instructions until al dente. Meanwhile, heat the oil in a pan, add the mushrooms, and fry over high heat, stirring frequently. The volume will roughly halve. Reduce the heat to medium, stir in the sour cream, and season with salt, pepper, and paprika. Add the snow peas and fold in. Let stand for about 4 minutes. The snow peas should still be al dente. If the sauce is too runny, stir in a little thickener. This recipe is ideal for using up leftover vegetables from fondue or raclette.
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