John Myers
Ingredients for 2 servings:
- 500 g tagliatelle pasta
- 2 stalk(s) leeks
- 200 g mushrooms
- 1 clove(s) garlic
- 1 m.-sized onion(s)
- ½ red chili pepper(s)
- salt and pepper
- Paprika powder, sweet
- Thyme
- 1 cup crème fraîche
- 200 ml vegetable stock
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Cook the pasta according to the package instructions, drain, and set aside to pat dry. Carefully clean the leeks and mushrooms. It’s best to cut the leeks lengthwise and rinse them from bottom to top. Cut the mushrooms and leeks into strips. Dice the onions and peel the garlic. Finely chop the chili. Sauté everything except the garlic in a medium-sized saucepan until the mixture has reduced by half. Press the garlic into the leek and mushroom mixture and sauté briefly. Pour in the vegetable stock and simmer until it is nice and creamy. Season well! Finally, stir in the crème fraîche, remove the pan from the heat, and let it stand for a moment.
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