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
-
20 minMain dishSpaghetti, mushrooms for pasta, chestnut mushrooms, garlic, shallot, mild olive oil, fresh flat parsley, Alpro rice cuisine cooking cream, Bio Today vegetable stock powder, noble yeast flakes,vegan pasta though funghi
-
25 minMain dishshallots, olive oil, shii-branch mushrooms, parsley, butter, ribeyes,grilled ribeye with shiitake butter
-
55 minMain dishEggs, chives, creme fraiche, young cheese,egg souffle
-
75 minMain dishRoast beef, peeled pistachio nuts, sprig of rosemary, pancetta, frutti, sea salt, peanut oil, shallot, garlic, wheat flour, smooth red wine, chicken broth from tablet,stuffed roast beef with tutti frutti
Nutrition
450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g
Loved it