Lasagnettes with mushroom cream, zucchini and dried tomatoes

Name: Lasagnettes with mushroom cream, zucchini and dried tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Lasagnets; 7-10 Tbsp Salt; 1 (approx. 200 g) Courgette; 1 Onion; 50 g dried tomatoes; 200 g small mushrooms; 2 TABLESPOONS Oil; 200 g Whipped cream; 250 ml Vegetable broth; 7-10 Tbsp Pepper; 1 TABLESPOON Sauce thickener; 1-2 stem(s) Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Lasagnets
7-10 Tbsp Salt
1 (approx. 200 g) Courgette
1 Onion
50 g dried tomatoes
200 g small mushrooms
2 TABLESPOONS Oil
200 g Whipped cream
250 ml Vegetable broth
7-10 Tbsp Pepper
1 TABLESPOON Sauce thickener
1-2 stem(s) Parsley

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Wash and clean the zucchini, cut them lengthwise into thin slices and cook for the last 4 minutes. Peel and finely chop the onion.
2
Cut the tomatoes into strips. Clean, clean and halve the mushrooms. Heat oil in a pan. Brown the onion and mushrooms in it. Add the tomatoes. Add cream and stock, bring to the boil and simmer for 4-5 minutes, season with salt and pepper.
3
Bind with sauce thickener. Wash and chop the parsley. Drain pasta and zucchini and leave to drain. Arrange noodles, zucchini and sauce on deep plates, sprinkle with parsley.