Pasta with Creamy Mushroom and Leek Sauce

Summary

Ingredients

• 250 g pasta (e.. Farfalle or Fusilli)
• Salt water
• 500 g mushrooms, fresh
• 1 leek
• 1 onion (s), red
• 75 g bacon, lean, diced
• 1 cup brunch paprika hot peppers (200 g)
• 2 tablespoon flour
• 250 ml white wine
• 150 ml water
• 2 teaspoons vegetable stock, instant
• 1 teaspoon rosemary, fresher, finely chopped
• salt and pepper

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Instructions

1. Wash and clean the leek and cut into rings. Remove dirt from the mushrooms (if necessary) and quarter them. Finely chop the onion.
2. Fry the leek rings, diced onions and bacon in a coated pan without adding any fat. After about 5 minutes add the quartered mushrooms and fry for another 5 minutes. In the meantime, bring the salted water to the boil and cook the pasta through.
3. Dust the mushroom and leek vegetables with 2 tablespoons of flour, deglaze with water and white wine and stir well so that there are no lumps. Cover and let simmer for about 10 minutes.
4. Now season with vegetable stock, chopped rosemary needles, pepper and possibly salt. Stir in the brunch and let it warm up briefly. Pour the sauce over the pasta and serve.