Spaghetti
Spaghetti aux poireaux à la crème et aux crevettes roses
-
400g of Panzani Spaghetti
-
3 leeks
-
2 dl vegetable stock
-
1 dl cream
-
1 tomato
-
400g of prawns
-
50g grated cheese
-
Curry
-
1. Chop the leeks into thin slices, cover, and cook on low heat along with the broth and cream.
-
2. Season with curry.
-
3. De-seed the tomato and dice the flesh.
-
4. Meanwhile, cook the pasta until "al dente" in boiling water. Throw in the diced tomatoes 1 minute before draining.
-
5. Add shrimp to sauce and heat them 2 minutes.
-
6. Add the pasta to the sauce and serve, garnishing with a bit of grated cheese.
Vous aimerez aussi
Tagliatelle aux champignons et parmesan
Tagliatelle
Cuisiner
Serpentini aux légumes
Serpentini
Cuisiner
Couscous sucré aux dattes et aux noix
Couscous
Cuisiner
Macaroni aux champignons et au thym
Macaroni
Cuisiner