Spaghetti with rocket and mushrooms

Name: Spaghetti with rocket and mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Oyster mushrooms; 2 Garlic cloves; 300 g Spaghetti; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 1 TEASPOON Instant vegetable stock; 250 g Tomatoes; 2 Federation Rocket; 7-10 Tbsp black pepper; 40 g grated parmesan cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Oyster mushrooms
2 Garlic cloves
300 g Spaghetti
7-10 Tbsp Salt
1 TABLESPOON Olive oil
1 TEASPOON Instant vegetable stock
250 g Tomatoes
2 Federation Rocket
7-10 Tbsp black pepper
40 g grated parmesan cheese

Directions

1
Clean and grate the mushrooms and cut them into bite-sized pieces. Peel garlic and dice finely. Cook spaghetti in boiling salted water for about 8 minutes. Heat oil in a coated pan.
2
Sauté the mushrooms in it. Add garlic and fry briefly. Deglaze with 300 ml water, stir in broth, bring to the boil once and simmer for about 5 minutes at low heat. Wash, clean and dice the tomatoes.
3
Wash the rocket, dab dry, clean and put something aside for garnishing. Cut the rest roughly. Drain the pasta and let it drain. Add noodles with tomatoes and rocket to the mushroom stock and mix in.
4
Season to taste with salt and pepper. Sprinkle with parmesan. Garnish with set aside rocket and serve.