In general, I prefer to cook spaghetti Kaloyan because it is master of sauces. I did not put very expensive! A sun-dried tomatoes and olives adore in any arrangement! Just beware of the dangers of overeating
- 1 package pasta from durum wheat
- 200 g mushrooms (or other mushrooms)
- 1 stalk leek
- 100 g dried tomatoes
- 2 red peppers
- 3-4 tablespoons plant (soy) cream
- 2 tablespoons olive oil for cooking
- pinch of pepper
- pinch of savory
- 4-5 tablespoons Tapenade (optional)
Boil pasta according to label instruction in salted water.
Cut finely all products - mushrooms, sun-dried tomatoes, leeks, peppers.
Heat oil in a pan and cook the mushrooms and leeks until golden. Add the peppers and tomatoes and stir for another 10 minutes. Optionally, add a few tablespoons of water. Finally, pour in the cream and simmer for another 2-3 minutes.
Pour the pasta into two large portions. Pour the sauce thoroughly and top add a few tablespoons of salt Tapenade.
Eat while warm.