Spaghetti with oyster mushrooms and pesto cream

Ingredients for 2 servings:

• 200g spaghetti
• 100 g oyster mushrooms
• 80 g zucchini
• 1 bell pepper(s), red
• 1 clove(s) garlic
• 1 small chili pepper(s)
• some salt
• 1 tbsp olive oil
• 50 ml white wine
• 200 g cream or plant-based cream for the vegan version
• 2 tbsp pesto, red
• 1 tsp broth, granulated
• 1 tsp Italian herbs
• some basil
• some salt
• some pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Clean the oyster mushrooms and bell pepper. Cut the zucchini into julienne strips or slice them. Dice the bell peppers and strip the oyster mushrooms. Finely dice the garlic and chili. Cook the spaghetti in a pot of salted water until al dente. Heat the olive oil in a pan and lightly fry the vegetables. Deglaze with white wine and reduce. Then add the cream, stir in the pesto, and bring to a boil briefly. Season the sauce with granulated stock, Italian herbs, salt, and pepper. Drain the spaghetti, divide it among plates, and serve with the sauce. Garnish with basil leaves.