Champignon sauce á la Bretagne
Ingredients:
- 1 litre of water
- 100 g of the TOJE béchamel basis
- 100 g of the TOJE champignon paste
- 50 g of cream
- 800 g of boiled pasta
- 200 g of grated cheese
Procedure:
Boil ¾ of litre of water and during permanent stirring add the rest of water, in which the TOJE béchamel basis is melted. Simmer for about 5 minutes, add the TOJE champignon paste, simmer it shortly and soften it with cream. Roast pasta in the pan and pour it with champignon sauce, finally melt the grated cheese.
