Lumache with Mushrooms, Leek and Ham in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (Lumache)
- Salt water
- 200 g cooked ham
- 250 g mushrooms
- 1 leek
- 1 carrot (s)
- 1 medium onion (s)
- 1 clove garlic
- some sunflower oil
- 2 teaspoons vegetable stock, instant
- 100 ml white wine
- 400 ml sweet cream
- 2 corner (s) processed cheese
- 50 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet, but still firm to the bite, and drain on a sieve.
- Cut the mushrooms into small pieces and the leek into thin rings. Dice the carrot, onion and garlic. Cut the ham into pieces approx. 1 cm in size.
- Heat some sunflower oil in a pan and briefly fry the chopped ham over medium heat, then remove from the pan.
- Now put the vegetables in the pan and fry them over medium heat for about 2 minutes, then deglaze with the white wine. Season with the grained vegetable stock, pepper and salt to taste.
- As soon as the white wine has boiled off, add the sweet cream, the processed cheese wedges and the grated Parmesan to the vegetables and bring to the boil until the cheese has melted.
- Add the cooked pasta and the fried ham, mix everything well and heat again. Possibly add a little vegetable stock if the noodles get too dry.
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