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 dishMacaroni, olive oil, onion, green peppers, tofu, young capuchins, tomato cubes, oregano,capuchin saucepan with oregano
-
45 minMain dishcrumbly potato, baking flour, garlic, fresh ginger, peanut oil, vadouvan spice mix, white raisins, smoked mackerel, fresh coriander, coconut milk,smoked mackerel with cauliflower and spicy puree
-
50 minMain dishdough for savory pie, thin bacon strips, sliced leek, potato waves, korma curry pasta coriander and coconut, creamy coconut milk, eggs (M), ground cheese,potato curry pie
-
25 minMain dishScottish salmon fillet, penne, whole green beans, celery, Red onion, honey mustard salad dressing,pasta salad with scottish salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it