Summary

Ingredients

• 230 g pasta (tortilioni, alternatively penne)
• 250 g carrot (s), peeled
• 300 g mushrooms, fresh, rouhly diced
• 200 g peas (frozen)
• 2 onion (s), finely diced
• 1 clove (s) garlic, finely diced
• 300 g sausae, raw (can also be omitted)
• 30 g bacon, diced (can also be omitted)
• 1 tablespoon oil
• 400 ml vegetable stock
• 200 ml cream or milk
• 1 tablespoon cornstarch
• Parsley, chopped
• salt and pepper
• Cayenne pepper
• some water

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Instructions

1. Cook the pasta in plenty of salted water according to the instructions on the packet until it is firm to the bite.
2. Meanwhile fry the bacon, onions and garlic clove in the oil until translucent and add the mushrooms. Fry everything vigorously. Salt and pepper a little. When the mushrooms have collapsed slightly, add the carrots. Fry briefly and then reduce the heat. Pour the cream or milk with the vegetable stock and simmer gently for about 10 minutes. Stir every now and then.
3. Now press the contents of the sausage out of the casing and shape into small balls. Fry these balls in a separate pan without fat. Then add the balls to the vegetables.
4. Season the vegetable mixture well with the spices. Stir the cornstarch with a little water until smooth and bind the liquid with it. Now carefully fold in the pasta along with the peas and parsley and mix everything together well. Season to taste again if necessary.