Spaghetti with mushroom cream sauce and cranberries

Name: Spaghetti with mushroom cream sauce and cranberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Courgette; 200 g brown mushrooms; 150 g small oyster mushrooms; 1 red onion; 400 g Wholemeal spaghetti; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 250 g Soy Cooking Cream; 1-2 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Pepper; 2 stems Parsley; 50 g dried cranberries

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Courgette
200 g brown mushrooms
150 g small oyster mushrooms
1 red onion
400 g Wholemeal spaghetti
7-10 Tbsp Salt
3 TABLESPOONS Oil
250 g Soy Cooking Cream
1-2 TABLESPOONS Raspberry vinegar
7-10 Tbsp Pepper
2 stems Parsley
50 g dried cranberries

Directions

1
Wash and slice the zucchini and cut them into thin strips. Clean and trim the mushrooms and halve or quarter them depending on size. Peel and halve the onion and cut it lengthwise into thin strips. Prepare pasta in boiling salted water according to package instructions. Add zucchini about 2 minutes before the end of cooking time.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms for 5-6 minutes. Add the oyster mushrooms about 3 minutes before the end of the cooking time. Remove 1/3 of the mushrooms and set aside. Deglaze mushrooms with cooking cream and let them simmer for about 5 minutes. Add sugar snap peas about 2 minutes before the end of the cooking time.
3
Heat 1 tablespoon of oil in a frying pan. Fry the onion for about 3 minutes, then deglaze with vinegar. Let simmer for 1-2 minutes until the vinegar is overcooked. Add the remaining mushrooms to the onions, season with salt and pepper.
4
Wash the parsley, shake dry and cut the leaves into strips. Season mushroom sauce with salt and pepper. Drain pasta and zucchini. Mix the mushroom sauce, cranberries and pasta and courgette mixture in a saucepan. Add onion mix and parsley, fold in briefly and arrange on plates.