Vegetable noodles with mushroom-garlic sauce
easy
30 mins
30 mins
Ingredients
- 1 Courgettes (about 175 g)
- 1-2 (approx. 125 g) Carrots
- 100 g Mushrooms
- 1 Garlic clove
- 7-10 Tbsp Salt
- 40 g ribbon noodles
- 10 g Butter or margarine
- 7-10 Tbsp white pepper
- 1 coated Tsp Cornstarch
- 1/2 (75 g) Cup of sour cream
- 1 TABLESPOON Chive rolls
Directions
- 1
Clean and wash the zucchini and carrots. Cut both lengthwise into thin slices with a peeler. Clean, wash and slice the mushrooms. Peel garlic, crush finely.
- 2
Cook the pasta in boiling salted water for about 8 minutes. Blanch the carrots in a second pot in a little salted water for 3-4 minutes. Add zucchini after 2 minutes. Drain vegetables and noodles, mix together and keep warm for a short time in the pot.
- 3
Heat the fat in a frying pan and fry the garlic in it until transparent. Add the mushrooms and sauté. Season with salt and pepper and add 3-4 tablespoons of water. Whisk cornflour and sour cream and add to the mushrooms while stirring.
- 4
Bring to the boil briefly. Pour the vegetable noodles onto a preheated plate, pour the mushroom sauce over them and serve sprinkled with chives.
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