John Myers
Ingredients for 2 servings:
- 250 g mushrooms
- ½ bunch soup vegetables
- 30 g clarified butter
- 300 g pasta, cooked short (from 100 g raw material)
- 1 can tomato(s) (Pizza tomatoes) à 400 g
- Salt
- Cayenne pepper
- Sugar
- 100 g mild sheep’s cheese
- 2 tbsp chives, in rolls
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick to make and very tasty
Grate and halve the mushrooms, quarter large ones, and trim and dice the soup vegetables. Sauté the mushrooms in hot oil, add the diced vegetables and the cooked pasta. Sauté everything for 5-7 minutes, season with salt and cayenne pepper. Season the tomatoes with salt, sugar, and cayenne pepper, and scatter them among the pasta. Heat everything gently over low heat. Crumble the feta cheese, sprinkle it on top, and let it melt slightly. Serve garnished with chives. If the pizza tomatoes have a lot of liquid, drain some in a sieve. Whole tomatoes can also be used, but omit the liquid. Fresh, peeled tomatoes will also work.
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