Green ribbon noodles in vegetable sauce

Name: Green ribbon noodles in vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Mushrooms; 1/4 collar Thyme; 1 TABLESPOON Oil; 15 g Butter or margarine; 1 TABLESPOON Flour; 1/8 l Milk; 1/4 l Vegetable broth; 1 package (300 g) frozen peas; 225 g ribbon noodles; 7-10 Tbsp Salt; 80 g jambon cuit maigre en tranches; 1 untreated lemon; 150 g Skimmed milk yoghurt; 7-10 Tbsp milled pepper; 7-10 Tbsp Lemon slices and thyme

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Mushrooms
1/4 collar Thyme
1 TABLESPOON Oil
15 g Butter or margarine
1 TABLESPOON Flour
1/8 l Milk
1/4 l Vegetable broth
1 package (300 g) frozen peas
225 g ribbon noodles
7-10 Tbsp Salt
80 g jambon cuit maigre en tranches
1 untreated lemon
150 g Skimmed milk yoghurt
7-10 Tbsp milled pepper
7-10 Tbsp Lemon slices and thyme

Directions

1
Clean and slice the mushrooms. Divide the thyme into small twigs and fry in oil with the mushrooms in a coated pan. Melt the fat, sauté the flour in it and deglaze with milk and vegetable stock.
2
Simmer the sauce over a mild heat for 10 minutes. After 5 minutes add the peas. Cook the pasta in salted water until al dente according to the instructions on the packet. Cut ham into small cubes. Rinse lemon hot and peel thinly.
3
Cut the skin into thin strips, add the ham and mushrooms to the sauce and bring to the boil. Remove the sauce from the stove, stir in yoghurt and season with salt, pepper and lemon juice. Drain the pasta and serve with the sauce.
4
Garnish as desired with lemon slices and thyme.