Pestonudeln mit Spinat

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Zutaten

4 Portionen

400 g
3
400 g
340 g
330 ml
1 Potatoes
Karotten
Braune Champignons
White beans (canned)
Stout beer
Bread (sourdough) 750 ml
2 EL
140 g
1 TL
10 g
1
4 cloves Bouillon (vegetable)
Flour
Tomatenmark
Zucker
Thyme (dried)
Zwiebel
Knoblauch

Vorbereitung

10 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Cut potatoes into 2 cm cubes
3. Cut carrots into thick slices
4. Pilze in Viertel schneiden

Kochen

25 min

Gemüsebrühe zubereiten

Zwiebel und Knoblauch anbraten

reichlich Öl verwenden, auf mittlerer/ hoher Hitze ~5 Min

Sprinkle in the flour

stir and coat onion, depending on the amount of oil it will become a bit crumbly or slightly pasty ~3 min

Brühe hinzufügen

mix to scrape the bottom of the pan ~2 min

Add beer, tomato paste, sugar, thyme, carrots, potatoes, mushrooms and beans

the beer will foam up, but that’s ok, add the lid and bring to a simmer, cook last few minutes without lid to thicken, season with salt and pepper to taste ~25 min

Serve the stew with bread.