Macaroni with leek, vegetables and mushrooms.
100 g (3,5 oz) mushrooms, chopped into strips.
2 onion, chopped.
250 g (8,8 oz) leek, chopped.
150 g (5,3 oz) green peas, canned, drained.
salt, ground pepper, dried greenery to taste.
400 g (14 oz) macaroni, cooked and drained.
1/2 cup Soya oil.
Boil macaroni in water until tender and drain thoroughly. Or cook macaroni according to package directions.
Meanwhile, fry onion in a large skillet with oil until onion is
golden. Stir in drained greenery, add cooked
macaroni, seasonings and leek, stew several minutes. Stir. Add green peas
and mushrooms, stew for 5 minutes.
Serve hot with Soya sauce.