Vegetable ragout for pasta
Half of corn and cauliflower bake (see previous blog post)
2 spring onions
1 red chili pepper
6 or 7 mushrooms
1/2 cup creme fraiche
pinch of dill
salt and pepper
Rinse the leek well and slice. Slice the spring onions putting the green tops aside. Fry the leek and spring onion in a little olive oil. I added a finely chopped red chili pepper but this is optional.
Slice the mushrooms and add to the leeks and onions. Boil sliced carrot to just tender and add to the mix along with a pinch of dill. Add your leftover corn and cauliflower bake and mix well. If some of the cauliflower is too large, just cut through as it cooks.
Mix in the creme fraiche and green of the spring onions. Add milk as needed. Salt and pepper the vegetable mixture to your own taste.
The vegetable mixture should be wet enough at this point as shown in the photo. Cook your choice of pasta as directed on the package and drain. I use about 1 cup of pasta for two. Add this to the mix and stir in some grated Parmasan cheese. Serve immediately.
Bon appetit or eet smakelijk!