Vegetable spaghetti with mushroom and cheese sauce

Ingredients for 1 servings:

• 2 small carrots or 1 large one
• ¼ celery
• ¼ cucumber(s)
• 1 tbsp oil
• some salt water
• 1 onion(s), peeled and finely diced
• 1 clove(s) garlic, peeled and squeezed
• 1 tbsp oil, e.g. rapeseed, germ or safflower oil
• 125 g mushrooms
• 125 ml milk
• 50 g cheese
• 25 g mozzarella
• salt and pepper
• chili
• 2 tbsp chives, fresh, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Vegetable noodles without flour

For the vegetable spaghetti, clean and wash the carrots. Peel the celery and wash the cucumber. Now slice everything using a spiralizer or a vegetable peeler. Sauté in oil and then cook in salted water for a while until tender. For the sauce, sauté the onions and garlic in oil. Add the mushrooms and sauté briefly, then pour in the milk and simmer for five minutes. Meanwhile, dice the cheese and mozzarella. Add the cheese (not the mozzarella) and let it melt. Season with salt, pepper, and chili, and add the mozzarella and chives almost last. Transfer the vegetable spaghetti to plates, pour the sauce over them, and serve warm.