Noodles with Creamy Leek and Mushroom Sauce( Noodles – Pasta )
The only thing I would change about this recipe is to make the sauce before cooking the noodles. The sauce will keep warm under a lid or cartouche long enough for you to do this. When the noodles are cooked, quickly drain them and then add them back into the cooking pan which will still be hot. Pour the sauce over and mix in. You should find the food is now just about the perfect temperature for eating.
Daily Random Recipe
INGREDIENTS:
-
- 3 1/2 oz / 100 g noodles
- 1 small leek
- 1 1/2 T margarine
- 2 cups mushrooms
- 1 1/2 T flour
- 1/3 cup soymilk
- 1/2 t Dijon mustard
- 1/2 t marjoram
- Sea salt and freshly ground black pepper to taste
METHOD:
Clean and chop the leek finely. Melt 1 T margarine in a saucepan and saute the chopped leek for 3-4 minutes.
Slice the mushrooms and add them to the pan; cook for a further 3-4 minutes. Stir the flour into the pan, then slowly add the milk, stirring constantly until thickened. Lower heat and simmer while adding mustard, marjoram and seasoning.
When the noodles are cooked, drain them and toss them with the remaining 1/2 T margarine. Pour the sauce over them.
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