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Spaghetti with mushrooms and zucchini sauce
 
 
4 ServingsPT25M25 min

Spaghetti with mushrooms and zucchini sauce


Pasta with zucchini, pointed pepper, sweet onion and goat's cheese.

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Directions

  1. Halve the courgettes in the length and cut into thin slices.
  2. Slice the garlic. Ris the leaves of thyme from the twigs.
  3. Heat the oil in a large soup pot and fry the garlic for 1 min on low heat.
  4. Add half of the zucchini and half of the thyme and cook over medium heat for 4 min.
  5. Turn down the heat and pour in the water. Cook 5 min.
  6. Meanwhile, cook the spaghetti according to the instructions on the packaging.
  7. Heat the oil in a frying pan and fry the mushroom mix for 3 minutes on a high heat.
  8. Add the rest of the zucchini and cook for 5 minutes on medium heat. Change regularly.
  9. Remove the soup pot from the heat, add 8 el chavroux and puree with the hand blender until smooth. Season with pepper and salt.
  10. Drain the pasta and mix with the mushroom-zucchini mixture through the sauce.
  11. Divide over 4 plates and divide the rest of the chavroux over it. Sprinkle with the rest of the thyme.

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Nutrition

545Calories
Sodium8% DV195mg
Fat25% DV16g
Protein34% DV17g
Carbs27% DV81g
Fiber16% DV4g

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