Ingredients
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300 g Cauliflower
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300 g Broccoli
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300 g tri-color Penne Pasta
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Salt
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3 tbsp Butter
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100 ml Beef Broth
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100 ml Cream
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100 g fresh forest Mushrooms
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1 tsp Flour
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handful Mint
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1 Onion
Directions
Steps
|
1
Done
|
To make the sauce. Mushrooms clean, wash, pour hot water and cook for 10-12 minutes. Drain, cool and finely chop. Onion peel and cut into small cubes. |
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2
Done
|
Melt the butter in a saucepan over medium heat, put the onion and mushrooms, sauté 5-7 minutes, until Golden brown. Add the flour and cook, stirring, another 1-2 minutes Pour in the stock and simmer for 3-5 minutes Then add the cream, salt and cook on medium heat for 5-6 minutes until the sauce thickens. |
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3
Done
|
Mint wash, finely chop and put in the prepared sauce. Let stand in a warm place for 20-30 minutes. |
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4
Done
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Broccoli and cauliflower wash, disassemble on inflorescences. |
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5
Done
|
Put broccoli in a pot, cover with boiling salted water and cook for 5 mins Then add the cauliflower and cook for 5-7 minutes until soft. Drain the water. |
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6
Done
|
Cook Penne according to instructions on the package. When serving pasta blend with broccoli and cauliflower, drizzle with the sauce. |
