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