Ribbon noodles in vegetable ham sauce

Name: Ribbon noodles in vegetable ham sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small onion; 1 Garlic clove; 150 g Mushrooms; 40 g ribbon noodles; 7-10 Tbsp salt, white pepper; 1/2 tsp (3 g) Oil; 1 tablespoon (10 g) diced lean ham; 100 ml low-fat milk; 2 tablespoons (30 g) frozen peas; 2 TEASPOONS sauce thickener; 5 g sliced parmesan; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small onion
1 Garlic clove
150 g Mushrooms
40 g ribbon noodles
7-10 Tbsp salt, white pepper
1/2 tsp (3 g) Oil
1 tablespoon (10 g) diced lean ham
100 ml low-fat milk
2 tablespoons (30 g) frozen peas
2 TEASPOONS sauce thickener
5 g sliced parmesan
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and slice the mushrooms
2
Cook the pasta in boiling salted water for about 10 minutes until al dente
3
Heat the oil in a coated pan. Brown the ham in it. Add onion, garlic and mushrooms and fry for about 5 minutes, turning. Season with pepper and some salt
4
Deglaze the mushrooms with 100 ml water and milk and bring to the boil. Add peas and simmer for about 2 minutes. Stir in sauce thickener and bring to the boil briefly. Season to taste with salt and pepper
5
Drain the pasta and serve with the sauce. Sprinkle with parmesan. Garnish with parsley
6
Extra lean diced ham is available shrink-wrapped in small portions (50-80 g). Store leftovers in the refrigerator for max. 4 days or freeze