Summary

Ingredients

• 250 g whole wheat pasta, vean
• 500 g mushrooms
• 3 teaspoons vegetable stock
• 1 teaspoon wheat flour
• water
• 0.5 teaspoon ½ parsley
• 125 g rocket
• vegetable margarine

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Instructions

1. First put on a large saucepan with water and 2 teaspoons of vegetable stock for the pasta and bring to the boil.
2. In the meantime, clean and cut the mushrooms. Wash the rocket and cut it too.
3. When the mushrooms are finished, heat a pan or wok with vegetable margarine. Cook the mushrooms in it over medium heat to taste.
4. When the water is boiling, add the pasta. The pan tastes particularly delicious when the noodles are cooked very soft.
5. For the sauce, heat 2 tablespoons of margarine in a saucepan until small bubbles can be seen. Add 1 tablespoon wheat flour. Mix gently until lightly browned. Pour 250 ml of cold water and stir in 1 teaspoon vegetable stock. Bring to a boil. Then sprinkle the parsley over the top.
6. Now the finished noodles are placed in the wok with the mushrooms. Pour the finished sauce over it. Stir over a gentle heat. Now stir in the rocket and serve.