Vegetable noodles with mushroom-garlic sauce

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3.3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 Courgettes (about 175 g)
  • 1-2 (approx. 125 g) Carrots
  • 100 g Mushrooms
  • 1 Garlic clove
  • 7-10 Tbsp Salt
  • 40 g ribbon noodles
  • 10 g Butter or margarine
  • 7-10 Tbsp white pepper
  • 1 coated Tsp Cornstarch
  • 1/2 (75 g) Cup of sour cream
  • 1 TABLESPOON Chive rolls

Directions

  1. 1

    Clean and wash the zucchini and carrots. Cut both lengthwise into thin slices with a peeler. Clean, wash and slice the mushrooms. Peel garlic, crush finely.

  2. 2

    Cook the pasta in boiling salted water for about 8 minutes. Blanch the carrots in a second pot in a little salted water for 3-4 minutes. Add zucchini after 2 minutes. Drain vegetables and noodles, mix together and keep warm for a short time in the pot.

  3. 3

    Heat the fat in a frying pan and fry the garlic in it until transparent. Add the mushrooms and sauté. Season with salt and pepper and add 3-4 tablespoons of water. Whisk cornflour and sour cream and add to the mushrooms while stirring.

  4. 4

    Bring to the boil briefly. Pour the vegetable noodles onto a preheated plate, pour the mushroom sauce over them and serve sprinkled with chives.