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
-
60 minMain dishfresh ginger, Red pepper, lime, garlic, sesame oil, soy sauce, Thai fish sauce, sugar, giant shrimp, haricots verts, Chinese noodles,thai prawns with haricots verts -
120 minMain dishsmoked bacon strips, Red onion, hares, mild olive oil, hot beef broth from tablet, laurel leaf, fresh thyme, fresh flat parsley, Jerusalem artichoke, garlic, semi-skimmed milk,hare with bacon and parsley and Jerusalem artichokes -
45 minMain dishpotatoes, onion, olive oil, red cabbages, arugula, walnuts, bluefin cheese,lukewarm autumn salad with sweet red cabbage -
20 minMain dishtofu natural, oil, onion, Bumbu spice for sajo beans, green beans, bean sprouts, White rice,sajoer of beans, bean sprouts and tofu
Nutrition
450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g
Loved it