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FRANKHA
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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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Meanwhile cut the mushrooms for pasta into pieces and the chestnut mushrooms into slices.
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Cut the garlic finely and chop the shallot.
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Heat the oil in the pan and fry the shallot and garlic for 2 min.
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Add the rest of the oil and mushrooms and cook for 8 minutes on medium heat.
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Meanwhile, cut the parsley fine.
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Add the rice cook, spaghetti and bouillon powder to the mushrooms and heat for 2 minutes while stirring.
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Season generously with freshly ground pepper and salt. Sprinkle the parsley and noble yeast flakes over the pasta.
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Nutrition
450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g
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