- – 300g pasta (seashells);
- – 500g mushrooms;
- – 3 tbsp olive oil;
- – 1 clove of garlic;
- – 1 Onion head;
- – 1 red and 1 green pepper (peel from seeds and cut into thin slices);
- – 50g butter;
- – 50g flour;
- – 900 ml milk;
- – 2 st . spoons of finely cut parsley greens.
Cook the pasta (seashells) in a large saucepan with boiling salted water. Drain the water, rinse the pasta in cold water, they won’t stick together when cool. Brush and slice the mushrooms into thin slices.
Roll the oil in a small frying pan, fry the mushrooms on it until they are soft. Place the noise on the plate.
Put the crushed garlic and onion on a pan, fry 2-3 minutes and add the pepper. Cover with a lid and simmer over a low heat for 10 minutes, until the vegetables are soft. Place on a plate with mushrooms.
Melt the oil in a frying pan. Add the flour and fry, stirring, for a minute. Gradually add the milk. Cook over low heat for 2-3 minutes. Add, stirring, mushrooms, onions and peppers. Season with salt and pepper, add the cut parsley greens. Add the pasta and cook for another minute. Serve the dish hot.