Time of preparation:
20 minutes

COOK & SERVE:
Pot 20 cm | 2,0 l

For 4 servings:
1 small leek
2 - 3 soft apricots
salt, pepper, mild paprika powder
500 ml tomato juice
3 tablespoons tomato paste
140 g pasta (cooking time approx. 8 minutes)
150 g shrimps
1 teaspoon honey
80 ml sweet cream
some stalks of basil

How to do it:

1. Remove roots and wilted leaf ends from the leek, wash and cut into narrow rings. Finely dice the apricots.

2. Put leek rings, tomato juice, tomato paste and diced apricots into the porcelain pot, stir until smooth. Then add the noodles and bring to the boil. Put the lid on and let it simmer at low heat for about 10 minutes. Season with salt, pepper and paprika.

3. Drain the shrimps. Season the pasta mixture with honey and cream, heat the shrimps in it for one minute and serve garnished with basil.

Tip: The longer the pot stands, the softer the pasta and thicker the stew. Instead of shrimps also mini mozzarella balls.
 

Nutritional values per serving:
Calories: 334 kcal, Carbohydrates: 38 g, Protein: 14 g, Fat: 14 g, Dietary fibre: 5 g

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