Fetuccini with vegetables

• Make a vegetable stock.
• Cook the fettuccine and place on plates.

For the vegetable sauce:

• Sauté the onion chopped into julienne and the leek and the carrot chopped into half-moons.
• Add the flour, sauté and add the vegetable stock, then let boil, blend and add salt and tomato sauce.

For the garnish:

• Chop the onion into brunoise, the mushrooms into quarters and dice the peppers, the carrots and the courgette.
• Sauté starting with the hardest vegetables first (onion, carrot, green pepper, mushrooms and courgette).

HOW TO SERVE

• Add the garnish and the sauce (2 dl per portion) to the pasta, then mix well.
• Heat up in the oven.