pasta 200g
champignons 200g
thyme
cream with a fat content of 15-20% 100-150ml
cheese 50g
butter 30g
white wine 70ml
vegetable broth 150-200ml
Garlic 2zub.
leek (white part) 1pc
lemon zest
Parsley and dill greens
For the broth:
Onion (for broth) 1pc
leek (green part) 1pc
1 piece carrot
Stalks of parsley and dill
Put the green part of the leek, carrots, onions, parsley and dill stalks in a saucepan, pour water, bring to a boil, cook for 10-20 minutes.
Cut mushrooms into plates, put in heated olive oil, fry for 10-15 minutes, add butter, thinly sliced white part of leek, and garlic, add salt, fry while stirring for another 5-7 minutes (until the onion becomes soft), pour in wine, bring to a strong boil, put pasta, pour boiling vegetable broth, simmer until pasta is ready, pour cream, wait for thickening, season with lemon zest and black pepper pepper.
Serve seasoned with grated cheese.