Vegetable meat sauce pasta
Leave the green peas frozen.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the onion into 1cm squares, and the zucchini and red pepper into 2cm squares. Cut the shimeji in half, except for the stone. The eringigi are half length and sliced into thin slices. Cut the asparagus into 2cm lengths, remove the hard part.
2
Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
3
Add garlic and olive oil to a frying pan and heat it, then add 1, green peas and fry. Then add salt and add A.
4
Add the boiled spaghetti to a frying pan and mix, add the Parmesan cheese and mix.
5
Serve it on a plate and sprinkle an appropriate amount of Parmesan cheese (not included in the portion) and it's finished.
Materials 1 person
-
- Onion
- 40g
-
- zucchini
- 20g
-
- Red peppers
- 15g
-
- Shimeji
- 20g
-
- Eringi
- 20g
-
- Green asparagus
- 1 bottle
-
- Green Peas Frozen
- 15g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- garlic
- 1 piece
-
- salt
- A little
-
- Parmesan cheese
- 3 tablespoons
-
[A]
- meat sauce
- 100g
-
- Fresh cream
- 40ml
-
[Boil spaghetti]
- Spaghettidi Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- Salt *1% salt in relation to water
- 30g
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