Summary

Ingredients

• 1 leek
• 0.5 ½ small zucchini
• 5 small mushrooms
• 120 g tartare
• 4 slices ham, cooked
• 500 ml vegetable stock
• 125 g spahetti, (dry fork spahetti)
• Tomato paste
• salt and pepper
• Paprika powder
• Curry powder
• 1 tablespoon sour cream

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Instructions

1. Heat a large pan over medium-high heat. Cook the tartare without added fat, season with salt, pepper, paprika powder, and curry powder, then add the ham slices and cook for 2 minutes to heat through.
2. While the tartare and ham are cooking, cut the leek into 5mm rings, dice the zucchini, and slice the mushrooms.
3. Add the vegetables to the pan and sauté over medium heat for 3–4 minutes until softened.
4. Pour in the vegetable stock, add the fork spaghetti, and stir in the tomato paste.
5. Bring to a simmer and cook over medium heat for 12 minutes, stirring occasionally, until the pasta is tender.
6. Remove from heat, stir in the sour cream, and season with salt and pepper if needed.