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Vegan pasta though funghi
 
 
4 ServingsPTM20 min

Vegan pasta though funghi


Spaghetti with a cream sauce with chestnut mushrooms, mushrooms, garlic and shallot with flat parsley and vegan cheese.

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Directions

  1. Cook the spaghetti al dente according to the instructions on the package.
  2. Meanwhile cut the mushrooms for pasta into pieces and the chestnut mushrooms into slices.
  3. Cut the garlic finely and chop the shallot.
  4. Heat the oil in the pan and fry the shallot and garlic for 2 min.
  5. Add the rest of the oil and mushrooms and cook for 8 minutes on medium heat.
  6. Meanwhile, cut the parsley fine.
  7. Add the rice cook, spaghetti and bouillon powder to the mushrooms and heat for 2 minutes while stirring.
  8. Season generously with freshly ground pepper and salt. Sprinkle the parsley and noble yeast flakes over the pasta.


Nutrition

450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g

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