Filter
Reset
Sort ByRelevance
KIMIRAEJ
Courgetti with creamy gorgonzola sauce and roasted mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Arrange the zucchini with long-peeled thin slices in a thin peeler and cut these slices into long strings.
-
Spoon the mushrooms in a roasting tin with thyme, salt, pepper and two tablespoons of olive oil.
-
Roast them in the oven in twenty minutes until tender and brown, scoop them occasionally.
-
Heat the rest of the oil in a frying pan and gently fry the garlic.
-
Put the zucchini lines through them and heat them for three minutes until they are al dente.
-
Spoon the to with the mushrooms and heat them for four more minutes in the oven until the skins of the to pop open.
-
Heat in a saucepan the whipped cream with the gorgonzolamascarpone until it becomes a smooth sauce.
-
Divide the zucchini into warm pasta plates and spoon the gorgonzola sauce over it.
-
Divide the roasted mushrooms and top and garnish with Parmesan cheese.
-
15 minMain dishChinese noodles, Dressing, pak choi, snow peas, bean sprouts, fresh coriander, cashew nuts,noodle salad with oriental vegetables
-
25 minMain dishlinguine, Spaghetti, olive oil, garlic, whipped cream, lemon, smoked salmon pieces, zucchini, dill, arugula,linguine with zucchini, salmon and lemon
-
40 minMain dishcooked mussels from the freezer, frozen puff pastry for savory pie, egg, curry powder, Greek yoghurt, forest outing, leaf parsley,mussel pie
-
30 minMain dishbutter, onion, fennel bulb, risotto rice, vegetable stock, lemon, dill, creme fraiche, Parmesan cheese,lemon risotto with fennel and dill
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it