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.
-
20 minMain dishbasmati rice, Red onion, red pointed pepper, canned corn, kidney beans from canned, (olive oil, Mexican taco herbs, chicken tenderloins, fresh flat parsley, sour cream,mexican rice dish with chicken
-
15 minMain dishgreen asparagus tips, chilled stone oven pizza crusts, Dutch goat's cheese, dried oregano, extra virgin olive oil, freshly ground black pepper,pizza with Dutch goat's cheese and asparagus tips
-
20 minMain dishpak choi, Red pepper, bunch onions, sunflower oil, beef strips natural, Chinese stir-fry sauce oyster and garlic, soft wok noodles,wok dish with beef strips and bok choy
-
120 minMain dishgranulated sugar, salt, French free-range chicken, medium sized egg, dried tarragon, butter, sunflower oil, fresh tarragon, rice vinegar, full yogurt, salt, chicken wings, unsalted butter, salsify, carrot, shallot, garlic, dried laurel leaves,joris bijdendijks roast chicken with salsify
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it