| 0,5 cube |
vegetable stock in a little water |
| 0,2 l |
cream for cooking/long-lasting cream |
Cooking:
1. Boil the pasta.
2. Cut leeks, garlic and mushrooms into pieces. Finely chop the chili. Cut tomatoes into pieces.
3. Fry onion and mushrooms in oil. Add the tomatoes. Add salt and then lentils and tuna. Let it boil until the onion is soft.
4. Add the cream.
5. Serve with tagliatelle and grated parmesan.
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