Penne rigate with fairy ring mushrooms and leek

Ingredients

• 500 g egg-free corn penne rigate
• 3000 ml water
• 15 g coarse salt
• 4-5 tablespoons olive oil
• 1 small leek (100 g)
• 75 g frozen red pepper
• 400 g blanched and frozen fairy ring mushrooms
• 100 ml water
• 1 teaspoon fine salt
• 1/2 teaspoon ground pepper

Preparation

1. Bring 3000 ml water and 15 g salt to a boil. Add the penne and cook for 7 minutes, then briefly rinse with warm water and drain. 2. Heat 4-5 tablespoons olive oil in a pan. Slice the leek into rounds, add it along with the frozen pepper and sauté for 5 minutes, until softened. 3. Add the frozen mushrooms and 100 ml water to the pan. Cook over medium heat for 12 minutes, until the mushrooms soften and the liquid reduces. 4. Add the drained penne, 1 teaspoon salt and 1/2 teaspoon pepper. Stir and adjust the seasoning before serving.