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
-
25 minMain dishunpolished rice, onion, fresh ginger, tomato, (peanut) oil, mild curry paste, canned chickpeas, coconut milk, fresh salmon fillet, wild spinach, lime,Indian salmon curry with spinach and chickpeas -
15 minMain dishpandan rice, frozen cod fillet, yellow curry paste, medium sized egg, cornstarch, peanut oil, pak choi, chili sauce,fish cakes with rice, bok choy and chili sauce -
35 minMain dishtrout, Red onions, smoked bacon, (freshly ground) pepper, dried tarragon, cold butter or margarine, dry white wine, butter to grease,trout with bacon and onions -
155 minMain dishwhole chicken, lemon, sprig of rosemary, fresh thyme, garlic, traditional olive oil,chicken stuffed with herbs and lemon
Nutrition
450Calories
Sodium5% DV120mg
Fat22% DV14g
Protein30% DV15g
Carbs21% DV64g
Fiber20% DV5g
Loved it