Summary

Ingredients

• 350 g riatoni or penne riate
• 100 g cream
• 150 g crème fraîche
• 370 g tomato (s), passed
• 2 tablespoon olive oil
• 100 g peas, frozen
• 100 g mushrooms, fresh or canned
• salt and pepper
• garlic
• basil
• oregano
• 1 bay leaf or other spices to taste
• Cheese, (gratin cheese)

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Instructions

1. Put the tomatoes, cream, crème fraîche, olive oil and peas in a small saucepan, bring to the boil and simmer the sauce for about 20 minutes over medium heat. Meanwhile, season with the spices and stir again and again. Towards the end of the cooking time, cut the mushrooms into small pieces (into slices) and add to the sauce.
2. Do not cook the pasta too soft in salted water according to the instructions. Then mix with the sauce and put everything in a flat, greased casserole dish. Scatter the gratin cheese on top. Bake in the preheated oven at 200 ° C until the cheese is golden yellow and melted and the casserole starts to bubble (this takes 20-30 minutes).
3. If you want, you can add ham to the sauce.
4. I created this recipe during my semester abroad in Sweden, where you could buy crème fraîche with four kinds of pepper and garlic. If you use this crème fraîche, all you have to do is add a little salt.