It’s a very easy recipe; you can use other vegetables if you like, such as eggplant, chayote, bell pepper, etc. It tastes really good and will surprise your guests or family!
5 cherry tomatoes, You can also use regular tomatoes cut into strips.
1 zucchini
salt, to taste
1 tablespoon butter
1 onion
1/2 kilos button mushrooms
1 tub whipped cream
1 handful parsley
pepper, to taste
Preparation
5 mins
15 mins
Low
Put the butter in the skillet along with the onion and add the already cut zucchini, letting them cook for about 10 minutes or until they look tender.
At the same time, we incorporate our onion and mushrooms (champignons).
Now we are going to add the cream and a teaspoon of vegetable broth.
At the same time, put a pot with water to boil and add a tablespoon of salt. When it is boiling, add our spaghetti and let it cook on low heat. Meanwhile, let’s go back to our sauce.
Note: it’s always better to check and stir the spaghetti a little so that it doesn’t stick together and cooks well.
Once the cream is added, let it cook on low heat, stirring a little for about 3 minutes until it is hot.
At the same time, check the spaghetti, and when it is ready, drain the water and serve it on our plate.
Once everything is cooked, add pepper and parsley to your liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?