| Cook Time | 60 minutes |
| Servings |
Ingredients
- 300 gram Pasta
- 300 gram Mushrooms
- 1 clove garlic
- 1 piece Leek
- 200 gram Cheese hard cheddar
- 195 gram Green peas
- 1 tablespoon Flour wheat / Flour
- 2 teaspoons Thyme dry or 1 tsp fresh
- 200 gram Cream cheese
- 200 ml Sour cream
- 50 gram Bread crumbs
- 1 bunch Parsley
- Butter
- Salt
- Black pepper
Ingredients
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Instructions
- Boil the pasta according to the instructions on the package.
- Mushrooms clean and rub on a large grater or cut into small pieces.
- Peel and chop the garlic.
- Leeks in half lengthwise, thoroughly washed and shinkuem. RUB the cheese. Turn on the oven at 225°C
- Fry the mushrooms in a large dry pan, stirring, until the liquid evaporates. Then add a large piece of oil, garlic, leek and fry, stirring, until appetizing color. Spray the flour over the pan and continue to fry for another minute. Mix in thyme, cream cheese and sour cream and allow to extinguish for a while. Then combine it all with pasta, green peas and half cheese. Salt and pepper to taste.
- Spread the resulting mass in a heat-resistant form, oiled (size 20x30 cm or portion molds). Sprinkle with the remaining cheese and breadcrumbs.
- Bake in the middle of the oven until Browning, about 15 minutes.
- Served with red wine and a salad of fresh vegetables. Sprinkle the gratin with chopped parsley just before use. Bon appetit!
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