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🍝 Spaghetti with Porcini Mushrooms and Bell Peppers

461 kcal · 30 min · 4 servings

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 200 g porcini mushrooms
• 100 g shallots
• 3 garlic cloves
• 4 small rosemary sprigs
• 60 g butter
• 2 tbsp olive oil
• salt
• pepper from the mill
• 300 g spaghetti

Instructions

1. 1. Wash the bell peppers, halve them, and remove the seeds and inner core.
2. 2. Cut the pepper pieces into strips about one centimeter wide.
3. 3. Clean the porcini mushrooms thoroughly with a brush or cloth.
4. 4. Halve or quarter the mushrooms depending on their size.
5. 5. Finely dice the shallots and garlic.
6. 6. Cut off the woody lower ends of the rosemary sprig and set them aside.
7. 7. Pluck the green needles from the rosemary and chop them finely.
8. 8. Heat 40 grams of butter and oil in a large pan.
9. 9. Sauté the shallots and garlic over medium heat for two minutes.
10. 10. Add the pepper strips to the pan and sauté them for three to four minutes.
11. 11. Add the porcini mushrooms and the chopped rosemary.
12. 12. Fry the vegetables for another two to three minutes.
13. 13. Cook the spaghetti in boiling salted water according to the package instructions until al dente.
14. 14. Drain the pasta in a colander, but keep the cooking water.
15. 15. Measure out exactly 100 milliliters of the pasta water.
16. 16. Add the remaining butter, the drained pasta, and the measured water to the pan.
17. 17. Stir everything and cook for another one to two minutes.
18. 18. Serve the spaghetti on pre-warmed plates.
19. 19. Garnish the dish with the rosemary tips set aside earlier.

Nutrition per serving

• kcal: 461
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 58 g