← All recipes

🍽️ Mushroom pan on carrot spaghetti

337 kcal · 30 min · 4 servings

Ingredients

• 200 g mushrooms
• 1 shallot
• 2 garlic cloves
• 100 g ham
• 1 tsp butter
• 100 ml vegetable broth
• 200 g whipping cream
• salt
• pepper
• cayenne pepper
• 800 g colorful carrots (red, yellow, purple)
• 1 tsp olive oil
• 5 g parsley (1/4 bunch)
• 50 g parmesan block (30 % fat in dry matter)

Instructions

1. 1. Clean the mushrooms and slice them into thin pieces.
2. 2. Peel the shallot and the garlic and chop both ingredients very finely.
3. 3. Cut the ham into small cubes.
4. 4. Heat the butter in a large pan.
5. 5. Fry the shallot, the garlic, and the ham over medium heat for 5 minutes.
6. 6. Add the mushroom slices to the pan.
7. 7. Fry the mushrooms over high heat for another 5 minutes, shaking the pan occasionally.
8. 8. Deglaze the pan with the vegetable broth and the cream.
9. 9. Let the sauce simmer for about 5 minutes.
10. 10. Season the sauce with salt, pepper, and cayenne pepper.
11. 11. Peel the carrots and wash them thoroughly.
12. 12. Cut the carrots into long noodles using a spiralizer.
13. 13. Heat the oil in a second pan.
14. 14. Fry the carrot noodles for 4 minutes over medium heat in the pan.
15. 15. Wash the parsley and shake it dry.
16. 16. Chop the parsley finely.
17. 17. Grate the Parmesan fresh.
18. 18. Distribute the carrot noodles onto the plates.
19. 19. Pour the mushroom sauce over the noodles.
20. 20. Sprinkle the dish with the chopped parsley and the grated Parmesan.

Nutrition per serving

• kcal: 337
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 16 g