Whole wheat pasta with leek and mushrooms

Ingredients for 4 servings:

• 400 g whole wheat pasta
• 1 kg leek
• 20 g mu-err mushrooms
• 800 g beefsteak tomatoes
• 4 tbsp peanut oil
• 2 tsp ginger, peeled and grated
• 2 garlic cloves
• 2 tsp cornstarch
• 250 ml vegetable stock
• 4 tbsp soy sauce, light
• 4 tbsp sherry
• salt and pepper
• Tabasco
• Paprika powder, sweet
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Soak the mushrooms in lukewarm water for 15 minutes. Trim and wash the leeks and cut into 3 cm long pieces. Blanch the tomatoes, remove the skins, deseed them and dice finely. Cook the whole-wheat noodles in lightly salted water until al dente. Heat peanut oil in a large frying pan, add the leeks, a pinch of salt, ginger and the drained mushrooms. Cook until al dente, stirring constantly. Add the diced tomatoes and the crushed garlic and sauté briefly. Remove the vegetables. Mix the cornstarch with the stock, add to the pan and bring to the boil. Season to taste with soy sauce, sherry, pepper, paprika, curry powder and Tabasco. Mix with the noodles and vegetables and serve.