Pasta Shells with Mushroom and Vegetable Sauce
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
In this recipe, you can use pasta shells or any other pasta from any brand. The main thing is that they are not overcooked and the stewed vegetables are also slightly al dente. Instead of cream, you can easily add sour cream.
Ingredients
- Pasta shells - 10.6 oz
- Leek - 1 piece
- Tomatoes - 3 pieces
- Orange Bell Peppers - 1 piece
- Pickled Chanterelles - 6 pieces
- Cream - 5 fl oz
- Flower Salt - 1 teaspoon
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Prepare the vegetables.
Step 2
Measure the required amount of pasta shells.
Step 3
Add vegetable oil to the frying pan.
Step 4
Slice the leek into rings.
Step 5
Place it in the frying pan with oil and start frying over medium heat.
Step 6
Cut the tomato in half, then into quarters lengthwise and into pieces crosswise.
Step 7
Add the tomatoes to the leek.
Step 8
Remove the seeds from the bell pepper.
Step 9
Slice it into wedges, then cut across into shorter pieces.
Step 10
Add to the tomatoes and leek.
Step 11
Mix everything and fry.
Step 12
Next, slice the champignon mushrooms.
Step 13
Add them to the vegetables.
Step 14
Mix again and add herb salt.
Step 15
Add the cream.
Step 16
Stew everything together for about 5 minutes.
Step 17
Meanwhile, add herb salt to boiling water.
Step 18
Add the pasta shells and cook.
Step 19
Drain the cooked pasta shells in a colander.
Step 20
Then serve the pasta shells with the vegetable sauce on plates.
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