Spaghetti with mushrooms and zucchini sauce

Name: spaghetti with mushrooms and zucchini sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 zucchini; 2 toe garlic; 4 twig fresh thyme; 4 el sunflower oil; 100 ml tap water; 300 g gluten free spaghetti; 400 g mushroom mix with pointed sweet pepper and sweet onion; 150 g chavroux frais nature 45 cheese

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

100 ml tap water
300 g gluten free spaghetti
400 g mushroom mix with pointed sweet pepper and sweet onion
150 g chavroux frais nature 45 cheese

Kitchen Stuff

1 blender

Directions

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