Spaghetti pot Trieste

Ingredients for 4 servings:

• 250 g spaghetti (wholemeal)
• 1 large bell pepper(s), green
• 1 large onion(s)
• ½ bunch parsley
• 250 g mushrooms
• 1 tbsp vegetable oil, cold pressed
• 2 tbsp nutritional yeast
• 2 tbsp cheese (butter cheese, 60% fat), grated
• some herbal salt
• 1 garlic clove(s)
• 1 tbsp cream
• some butter for the casserole dish
• 1 tbsp butter, cut into flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian food combining

Cook the spaghetti in plenty of water according to the package instructions until al dente. Meanwhile, wash and trim the bell peppers and cut into strips. Peel and dice the onion. Wash, dry, and finely chop the parsley. Wash and slice the mushrooms. Heat a little oil in a pot and briefly sauté the vegetables and mushrooms (preferably with the lid closed, so the vitamins are retained). Add about 2-3 tablespoons of water and simmer over low heat for about 15 minutes. While the vegetables are cooking, drain the pasta. Then toss with half of the nutritional yeast, the cheese, and the parsley. Season with herb salt. Preheat the oven to 180°C. Peel the garlic clove, roughly chop it, and crush it in a little herb salt. Add the cream and stir in. Grease a large baking dish and line it with half of the spaghetti. Spread the vegetable mixture over it. Then lay out the remaining half of the spaghetti. Pour the cream mixture over it. Add the nutritional yeast and butter flakes. Place in the hot oven and bake for about 20 minutes. Serve with a fresh salad of your choice. Tip: You can also pour a little soy sauce over the noodles – but not too much, as otherwise they will taste very bitter.