Spaghetti with mushrooms and green peppers

• For the cooked spaghetti.

For the pasta with mushrooms and green peppers:

• Chop the green pepper into rings.
• Wash and chop the mushrooms into quarters.
• Peel and dice the carrot.
• Chop the onion and leek into brunoise.
• Make a tomato sauce.
• Make a vegetable brown stock.
• Sauté the vegetables for the garnish starting with the hardest vegetables first, so onion and carrot, then green pepper and lastly the leek.
• Sauté the mushrooms separately
• Make a dark roux (butter and flour in equal parts). Toast the flour in a frying pan and sieve. Melt the butter, add the flour and mix both ingredients, then leave to cook.
• Add the brown stock to the dark roux and boil. Then mix in equal parts with the tomato sauce.

HOW TO SERVE

• Mix the pasta with the garnish and sauce.
• Sprinkle over grated cheese.
• Cook au gratin and heat up in the oven.