Whole wheat spaghetti with leek, mushroom and curry sauce

Ingredients for 2 servings:

• 250 g mushrooms
• 1 stalk(s) leek
• 1 large onion(s)
• 1 tbsp olive oil
• some coconut oil
• 1 vegetable stock cube
• ⅛ liter of water
• 2 tbsp curry powder (if you like, you can use 1 tbsp more)
• 4 tbsp cream
• 140 g pasta (wholemeal spaghetti)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the onion into not-too-small pieces/rings. Wash the leek, halve it, and cut it into pieces. Slice the mushrooms in the same way. Heat the coconut oil in a pan and fry the mushrooms until well-fried. Then set them aside on a plate. Heat the olive oil in the same pan and sauté the onion until translucent. Now add the leek. Fry both well. Then deglaze with the water and add the stock cube. Now add the mushrooms again. Let everything simmer for a while (make sure it doesn’t dry out, otherwise add more water). Cook the spaghetti according to the instructions. Then drain it and serve half on each plate. Finally, add the 4 tablespoons of cream to the sauce. Divide half of this between the pasta.