Stuffed Vegetables

Pasta dishes are just always delicious!

Trim the tops of the peppers. Cut seeds and partitions from the fruits and pre-cook peppers in boiling hot salted water for five minutes. Remove and drain. Do peeled onions in bell pepper water for 40 min. Trim pointed onion tops and scoop out onions with a teaspoon (perhaps pre-cut with a cake knife).

For the filling, defrost peas. Make pasta al dente according to package directions. Clean mushrooms, cut into quarters and sauté in hot oil. Add crushed garlic and fry briefly. Add peas, drained pasta, cooled mushrooms, coarsely grated cheese and crème fraîche and stir. Season heartily with pepper and salt. Fold in sage strips. Season vegetables inside with salt and pepper, fill and put lid on. Place vegetables in an ovenproof dish. Measure out a quart of vegetable soup, mix in soup cubes and add to vegetable mold.

Cook in a heated oven at 200 degrees / 170 degrees / gas mark 3 for ten minutes. Stir whipping cream and sauce thickener, season with salt and pepper and stir into vegetable broth. Continue cooking for ten minutes. Roast pine nuts in a frying pan and sprinkle over vegetables.

Serve with farmhouse bread or baguette.

Nutritional values: per unit approx. 650 calories

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