Lasagnettes with mushroom cream, zucchini and dried tomatoes

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 400 g Lasagnets
  • 7-10 Tbsp Salt
  • 1 (approx. 200 g) Courgette
  • 1 Onion
  • 50 g dried tomatoes
  • 200 g small mushrooms
  • 2 TABLESPOONS Oil
  • 200 g Whipped cream
  • 250 ml Vegetable broth
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Sauce thickener
  • 1-2 stem(s) Parsley

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Wash and clean the zucchini, cut them lengthwise into thin slices and cook for the last 4 minutes. Peel and finely chop the onion.

  2. 2

    Cut the tomatoes into strips. Clean, clean and halve the mushrooms. Heat oil in a pan. Brown the onion and mushrooms in it. Add the tomatoes. Add cream and stock, bring to the boil and simmer for 4-5 minutes, season with salt and pepper.

  3. 3

    Bind with sauce thickener. Wash and chop the parsley. Drain pasta and zucchini and leave to drain. Arrange noodles, zucchini and sauce on deep plates, sprinkle with parsley.

Nutrition Facts

KCAL
590 kcal
CARBS
79 g
FATS
23 g
PROTEINS
16 g

Categories & Tags

MiscellaneousvegetarianPasta