in Recipes

Ribbon pasta with vegetables and cheese sauce

Spread the love

Ingredients for 2 servings:

  • 1 stalk(s) leek
  • 1 onion(s)
  • 150 g mushrooms, small
  • ½ tbsp butter
  • 2 tbsp flour, fine wheat flour
  • 50 g cream
  • 2 tsp vegetable broth
  • Nutmeg, grated
  • 120 g pasta (wholemeal ribbon pasta)
  • Salt
  • 80 g cheese (60% fat)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim, halve, wash, and cut the leek into thin strips. Peel the onion and slice into thin rings. Trim the mushrooms, wash them briefly, and halve the larger ones. Melt the butter in a pan and sauté the leek, onion, and mushrooms. Then dust with flour. Add 1/4 liter of water and the cream, season with the vegetable stock and nutmeg, and simmer for about 10 minutes. Meanwhile, cook the pasta in lightly salted water for about 10 minutes until al dente. Cut the cheese into small cubes, add it to the vegetable and mushroom sauce, and melt it, stirring constantly. Serve the pasta with the sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

red cabbage

Spinach casserole