Pasta with mushrooms and creamy sauce with leeks


Here’s a great idea for a lunch that is ready in half an hour.



170 gr. pasta

200 ml. milk

Two tablespoons of butter

220 gr. champions

Spoon of flour

Two tablespoons of cream cheese

A quarter cup of parmesan

Two tablespoons of olive oil

Salt and pepper

Method of preparation:

Add water to a medium-sized pot, wait for it to boil, then salt. Cut the leeks into circles, separating the green from the white, and cut the mushrooms on the leaves.

Heat a little olive oil in a pan over medium heat, add the mushrooms and salt and pepper. Bake occasionally, stirring, about 5 to 7 minutes. Remove the mushrooms and place them on a plate.

In boiling water, put the macaroni to boil. After boiling, give them 1 cup of water.

Meanwhile, melt two tablespoons of butter and add the white part of the leek. Fry for 1 minute. Then add flour and mix for 1-2 minutes. Add milk and 1/3 cup macaroni water, then stir. Leave on fire for 3-4 minutes.

Then add the cream cheese to the sauce in the pan to melt. Add mushrooms, macaroni, salt and pepper to taste.

After serving on a plate, sprinkle with a little parmesan and green chops in a circle.


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