One-Pot Bouneschlupp Pasta

Prep: 30min

Serves 2

  • 500ml vegetable stock, hot
  • 220ml just-boiled water
  • 200g Le Moulin Farfalle Le Moulin 1704
  • 150g French beans
  • 120g mini mozzarella balls
  • 50ml cream
  • 20g butter
  • 1 Mettwurscht sausage
  • 1 small onion
  • 1 tsp summer savoury (Bounekräitchen)
  • parmesan, to serve
  • salt and pepper

Peel and finely chop the onion.

Trim the French beans and cut into bite-sized pieces.

Cut the Mettwurscht into cubes.

Fry the onion and Mettwurscht in butter for 5 minutes.

Add the beans, Bounekräitchen and the vegetable stock.

Bring to the boil and cook for 5 minutes, add the farfalle and cover with 220ml just-boiled water so the pasta is covered.

Cook for 8 minutes until the liquid is almost fully absorbed, add the cream, adjust the seasoning with salt and pepper and take off the hob.

Stir through the mozzarella balls and top with some parmesan when serving.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.