Vegan pasta though funghi

Name: vegan pasta though funghi
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 200 g mushrooms for pasta; 400 g chestnut mushrooms; 1 toe garlic; 1 shallot; 1 el mild olive oil; 15 g fresh flat parsley; 250 ml Alpro rice cuisine cooking cream; el Bio Today vegetable stock powder; 2 el noble yeast flakes

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

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.

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Nutrition

450Calories

Sodium5% DV120mg

Fat22% DV14g

Protein30% DV15g

Carbs21% DV64g

Fiber20% DV5g

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