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🍝 Spaghetti with Mushrooms and Creamy Vegetables

471 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs.
• Carrots 4 pcs.
• Mushrooms, white 500 g
• Spring onions 1 bunch
• Salt pinch
• Walnut kernels 4 tbsp
• Sugar pinch
• Oil 2 tbsp
• Spaghetti 500 g
• Cream cheese, plain 100 g
• Pepper, black ground pinch

Instructions

1. 1. Wash the zucchini and carrots thoroughly.
2. 2. Cut off the hard ends of the zucchini and carrots.
3. 3. Peel the carrots.
4. 4. Grate the zucchini and the peeled carrots coarsely.
5. 5. Wipe the mushrooms with a kitchen towel if necessary.
6. 6. Slice the mushrooms into pieces about 0.5 cm thick.
7. 7. Wash the spring onions.
8. 8. Remove the roots from the spring onions.
9. 9. Cut the spring onions diagonally into rings about 0.5 cm wide.
10. 10. Bring about 5 liters of salted water to a boil in a large pot.
11. 11. Roughly chop the walnuts.
12. 12. Place the chopped walnuts and the sugar in a dry pan.
13. 13. Roast the walnuts over medium heat for about 3 minutes.
14. 14. Remove the roasted walnuts from the pan.
15. 15. Place the walnuts on a small plate.
16. 16. Set the walnuts aside.
17. 17. Add 2 tablespoons of oil to the same pan.
18. 18. Heat the oil over high heat.
19. 19. Sauté the mushrooms and the grated vegetables for about 3 minutes.
20. 20. Add the pasta to the boiling salted water.
21. 21. Cook the pasta for about 8 minutes.
22. 22. Deglaze the vegetables with a ladle of pasta water.
23. 23. Stir the spring onions into the pan.
24. 24. Stir the cream cheese into the pan.
25. 25. Remove the pan from the heat.
26. 26. Drain the spaghetti in a colander.
27. 27. Add the still wet spaghetti to the sauce.
28. 28. Season everything with salt and pepper.
29. 29. Serve the pasta with mushrooms and creamy vegetables on plates.
30. 30. Sprinkle the walnuts over the plated pasta.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 471
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 63 g