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.

Bon Appetit!

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