Vegetarian Noodle Pan with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms
- 0.5 ½ bunch soup greens
- 30 g clarified butter
- 300 g pasta, cooked short (from 100 raw material)
- 1 can tomato (s) (pizza tomatoes) à 400 g
- salt
- Cayenne pepper
- sugar
- 100 g sheep cheese, milder
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Grate the mushrooms and cut in half, large quarters, clean and dice the soup greens. Sear the mushrooms in the fat, add the diced vegetables and the cooked pasta. Fry everything for 5-7 minutes, season with salt and cayenne pepper.
- Season the tomatoes with salt, sugar and cayenne pepper and distribute between the pasta.
- Heat everything well over a low heat. Crumble the sheep`s cheese, sprinkle over it and let it melt slightly. Serve garnished with chives.
- If the pizza tomatoes have a lot of liquid, drain a little on a sieve. Whole tomatoes can also be used, then omit the liquid. You can of course also use fresh, skinned tomatoes.
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