Summary

Ingredients

• 250 g riatoni, possibly luten-free or low carb
• Salt water
• 250 g mushrooms, brown, fresh
• 0.5 ½ small leek stick (s)
• 5 tablespoon, heaped cream (vegan almond cream), in my recipes
• 1 handful rocket
• some rocket for topping
• 4 small cocktail tomatoes
• 2 tablespoon, heaped coconut oil
• 1 teaspoon soup powder, granulated
• 80 ml almond milk (almond drink), unsweetened, possibly more
• salt and pepper
• 1 squirt lemon juice
• 1 shot white wine, small shot, or Chantre Rouge, possibly
• some cheese substitute (vegan parmesan)

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Instructions

1. Cook the pasta in plenty of salted water until al dente and strain. Buckwheat noodles, lentil noodles or low carb noodles (konjac) also taste good.
2. In the meantime, clean the mushrooms if necessary and cut them into pieces. Cut the leek into rings, wash the rocket and cut into small pieces, as well as the tomatoes.
3. Let the coconut oil get hot in a pan and sweat the mushrooms in it. After 2 minutes add the leek and let cook briefly. Add the almond cream, almond milk and spices. Add enough almond milk to achieve the desired consistency.
4. Add the lemon juice and possibly a small dash of white wine (I had Chantre Rouge). Mix in the rocket and season well with salt.
5. Before serving, spread the diced tomatoes on top and put some rocket in the middle. Sprinkle with parmesan cheese. The amount makes 2 large or 3 small servings.