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🍝 Zucchini and Mushroom Pasta

512 kcal · 30 min · 4 servings

Ingredients

• 500 g zucchini (2 zucchini)
• 300 g eggplants (1 eggplant)
• 200 g oyster mushrooms
• 20 g parmesan (1 piece)
• 1 clove of garlic
• 1 bunch parsley
• 4 sprigs mint
• 400 g shell pasta (e.g. conchiglie)
• salt
• 2 tbsp rapeseed oil
• 1 tsp dried oregano
• pepper
• 2 tbsp olive oil (best quality)

Instructions

1. 1. Thoroughly wash the zucchini and the eggplant.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Slice the zucchini and the eggplant into rounds about five millimeters thick.
4. 4. Clean the oyster mushrooms and slice them thinly.
5. 5. Grate the Parmesan finely and set it aside.
6. 6. Peel the garlic and chop it finely.
7. 7. Wash the fresh herbs and shake off the excess water.
8. 8. Pluck the leaves from the stems and chop them finely.
9. 9. Bring plenty of water to a boil and add salt.
10. 10. Cook the pasta according to the package instructions until al dente.
11. 11. Heat the rapeseed oil in a non-stick pan.
12. 12. Fry the zucchini, eggplants, and mushrooms over high heat for two to three minutes.
13. 13. Add the chopped garlic and oregano.
14. 14. Season the mixture with salt and pepper.
15. 15. Reduce the heat and continue cooking the vegetables for three to four minutes.
16. 16. Stir regularly while cooking.
17. 17. Fold the finely chopped fresh herbs into the vegetables.
18. 18. Drain the pasta in a colander.
19. 19. Reserve one hundred milliliters of the pasta water.
20. 20. Add the reserved pasta water to the vegetables in the pan.
21. 21. Let the liquid reduce slightly.
22. 22. Get a pre-warmed bowl ready.
23. 23. Mix the drained pasta with the vegetables in the bowl.
24. 24. Drizzle some olive oil over the mixture.
25. 25. Taste the dish and adjust the seasoning with salt and pepper.
26. 26. Sprinkle the pasta with the grated Parmesan.

Nutrition per serving

• kcal: 512
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 76 g