Zucchini-Champignon-Spaghetti

Name: Zucchini-Champignon-Spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g brown mushrooms; 300 g Courgette; 1 small onion; 2 Garlic cloves; 5-6 Stem(s) Thyme; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g frozen peas; 250 g Whipped cream; 400 g Spaghetti; 1 TABLESPOON Vegetable broth (instant); 40 g sliced parmesan cheese

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Eat great food with little effort? No problem! This delicious pasta is ready in just 30 minutes!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g brown mushrooms
300 g Courgette
1 small onion
2 Garlic cloves
5-6 Stem(s) Thyme
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g frozen peas
250 g Whipped cream
400 g Spaghetti
1 TABLESPOON Vegetable broth (instant)
40 g sliced parmesan cheese

Directions

1
Clean, wash and slice the mushrooms. Clean and wash the zucchini, cut in half lengthwise and slice. Peel onion and garlic. Dice onion, chop garlic. Wash thyme, shake dry and remove leaves.
2
Heat the oil in an oval roaster. Lightly fry the mushrooms, courgette, onions and garlic, turning them over. Season with salt and pepper. Add thyme and peas, push vegetables to the edge of the roaster.
3
Add cream, bring to the boil and place spaghetti in the cream. Pour 500 ml of boiling water over it. Add broth and bring to the boil. Mix spaghetti with the vegetables.
4
Simmer for about 5 minutes, stirring occasionally. Then cover and simmer for about 5 minutes. Also stir in between. Season mushroom spaghetti with salt and pepper.
5
Arrange in deep plates and sprinkle with sliced Parmesan cheese.