Ribbon noodles in leek-horseradish cream

Name: Ribbon noodles in leek-horseradish cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 (approx. 400 g) stalk of leeks; 50 g tin loaf white bread or; 7-10 Tbsp Toast; 1 TABLESPOON Butter; 125 g Diced ham; 1 TABLESPOON Oil; 400 g ribbon noodles; 1 TABLESPOON Flour; 150 g Whipped cream; 3-4 Tbsp Horseradish (glass)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Cheap, tasty and ready in only 25 minutes - with this lightning pasta we have put together an all-round happy package for you today.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 (approx. 400 g) stalk of leeks
50 g tin loaf white bread or
7-10 Tbsp Toast
1 TABLESPOON Butter
125 g Diced ham
1 TABLESPOON Oil
400 g ribbon noodles
1 TABLESPOON Flour
150 g Whipped cream
3-4 Tbsp Horseradish (glass)

Directions

1
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Clean, wash and cut the leek into rings. Crumble bread roughly.
2
Heat butter in a frying pan. Roast breadcrumbs and diced ham in it while turning, remove. Wipe the pan with kitchen paper, then heat the oil in the pan. Sauté the leek for about 2 minutes.
3
Add the pasta to the boiling salted water and cook according to the instructions on the packet. Sprinkle leek with flour, sweat it and while stirring, deglaze with cream and 1⁄4 l water. Bring to the boil and simmer for about 5 minutes.
4
Stir in horseradish. Season sauce with salt and pepper.
5
Drain the pasta and mix with the sauce. Serve and sprinkle with the ham and breadcrumbs mix.