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🍽️ Whole wheat spaghetti with mushrooms, rocket and parmesan

381 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat spaghetti
• salt
• 40 g arugula (0.5 bunch)
• 300 g chanterelles
• 300 g oyster mushrooms
• 2 shallots
• 2 garlic cloves
• 1 tbsp olive oil
• pepper
• 40 g parmesan (1 piece)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the whole wheat spaghetti to the boiling water.
3. 3. Cook the pasta al dente according to the package instructions.
4. 4. Drain the pasta.
5. 5. Rinse the pasta briefly with cold water.
6. 6. Let the pasta drain well.
7. 7. Wash the rocket thoroughly.
8. 8. Spin-dry the rocket.
9. 9. Tear the rocket into smaller pieces if desired.
10. 10. Clean the mushrooms.
11. 11. Cut the mushrooms into bite-sized pieces depending on their size.
12. 12. Peel the shallots.
13. 13. Peel the garlic.
14. 14. Finely chop the shallots.
15. 15. Finely chop the garlic.
16. 16. Heat oil in a large pan.
17. 17. Sauté the shallots and garlic in the hot oil.
18. 18. Add the mushrooms to the pan.
19. 19. Fry the mushrooms briefly and vigorously.
20. 20. Season the mushrooms with salt.
21. 21. Season the mushrooms with pepper.
22. 22. Add the drained pasta to the pan.
23. 23. Mix everything well together.
24. 24. Heat the pasta while turning occasionally.
25. 25. Wait until the pasta is hot again.
26. 26. Taste the pasta again.
27. 27. Get pre-warmed plates ready.
28. 28. Plate the pasta on the plates.
29. 29. Distribute the rocket over the pasta.
30. 30. Grate parmesan over the dish.

Nutrition per serving

• kcal: 381
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 56 g