Tortiglioni with mushroom sauce

Name: Tortiglioni with mushroom sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Mushrooms; 250 g Oyster mushrooms; 1 Leek (leek; approx. 300 g); 1 collar Parsley; 250 g Tortiglioni pasta; 7-10 Tbsp Salt; 2 Tbsp of 10 g) oil; 7-10 Tbsp Pepper; 100 g Ham Nuggets extra lean - extra light; 3/8 l Vegetable broth (instant); 1/2 (125 ml) bottle of Cremefine for cooking (15 % fat); 1 tablespoon (6 g) sauce thickener

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Mushrooms
250 g Oyster mushrooms
1 Leek (leek; approx. 300 g)
1 collar Parsley
250 g Tortiglioni pasta
7-10 Tbsp Salt
2 Tbsp of 10 g) oil
7-10 Tbsp Pepper
100 g Ham Nuggets extra lean - extra light
3/8 l Vegetable broth (instant)
1/2 (125 ml) bottle of Cremefine for cooking (15 % fat)
1 tablespoon (6 g) sauce thickener

Directions

1
Clean and halve the mushrooms and oyster mushrooms. Clean and wash the leek and cut into fine rings. Wash parsley, dab dry and chop. Put the pasta in plenty of boiling salted water and boil for about 12 minutes until it becomes bubbly.
2
Heat the oil in a large frying pan and fry the mushrooms while turning them. Season with salt and pepper and remove. Add leek and ham to the hot frying fat and fry briefly. Deglaze with broth, stir in creme fines and add the mushrooms again.
3
Bring to the boil and simmer for 1-2 minutes. Stir in the sauce thickener, bring to the boil again briefly and add half the parsley. Season sauce with salt and pepper. Pour the pasta onto a sieve, rinse briefly under cold water and drain.
4
Fold the noodles into the mushroom sauce and serve in deep plates. Serve sprinkled with the remaining parsley.