Filter
Reset
Sort ByRelevance
FRANKHA
Vegan pasta though funghi
Spaghetti with a cream sauce with chestnut mushrooms, mushrooms, garlic and shallot with flat parsley and vegan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti al dente according to the instructions on the package.
-
Meanwhile cut the mushrooms for pasta into pieces and the chestnut mushrooms into slices.
-
Cut the garlic finely and chop the shallot.
-
Heat the oil in the pan and fry the shallot and garlic for 2 min.
-
Add the rest of the oil and mushrooms and cook for 8 minutes on medium heat.
-
Meanwhile, cut the parsley fine.
-
Add the rice cook, spaghetti and bouillon powder to the mushrooms and heat for 2 minutes while stirring.
-
Season generously with freshly ground pepper and salt. Sprinkle the parsley and noble yeast flakes over the pasta.
Blogs that might be interesting
-
15 minMain dishwalnuts, avocados, Red onion, mixed iceberg lettuce, Whole grain bread, margarine, chicken breast, salad dressing blue cheese,summer salad with chicken and avocado -
15 minMain dishtraditional olive oil, spice mix for chicken, chicken filet cheese, fresh spinach, White wine vinegar, ground cumin, mayonnaise, canned chickpeas, carrot julienne, richly filled unsalted elite oat,grilled spicy chicken fillet -
30 minMain dishbroad beans, chorizo, garlic, dried thyme, Eggs, whipped cream, bread,scrambled eggs, chorizo and broad beans -
25 minMain dishChinese coal, pine nuts, olive oil, Red pepper, mature cheese, shallot, ham strips, maize, parsley, medium sherry, white port, lemon juice, ginger powder (djahé), garlic, ketjapmarinademanis, sunflower oil, honey, cayenne pepper,Chinese coleslaw with oriental dressing
Nutrition
450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g
Loved it