Avocado and mushroom spaghetti

Ingredients for 2 servings:

• 250g spaghetti
• 250 g mushrooms
• 1 avocado(s)
• ½ lemon(s), juice
• 1 tsp lemon pepper
• 300 ml vegetable stock
• some salt
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan and light

Cook the spaghetti in salted water according to the package instructions. Slice the mushrooms. Halve the avocado, remove the pit, scoop out the flesh from both halves with a spoon, cut into small cubes, and immediately drizzle with lemon juice. Heat a little olive oil in a pan and fry the mushrooms until well browned. Season with lemon pepper, add a little vegetable stock, and let it simmer gently. Two to three minutes before the end of the spaghetti’s cooking time, carefully stir the avocado pieces into the mushrooms, add a little more vegetable stock, and let it simmer – do not boil! You may not need all of the vegetable stock. The avocado and mushrooms should be moist, but not swimming in sauce. Season with salt at the very end. Drain the spaghetti, arrange on plates, and spoon the avocado and mushroom mixture over the spaghetti.