Quick vegan mushroom and zucchini sauce with spelt croissants

Ingredients for 3 servings:

• 400 g mushrooms, fresh
• 250 g zucchini
• 500 ml oat cream (oat cream cuisine)
• 1 large onion(s), red
• Parsley, fresh
• Chives, frozen or dried
• Thyme, frozen or dried
• salt and pepper
• Harissa, optional
• olive oil
• 100 ml vegetable stock
• 2 garlic cloves
• some chili, fresh, dried or frozen
• 250 g spelt pasta (croissants)

Instructions

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

quick and easy recipe

Wash and dry the zucchini, trim the mushrooms and cut them into bite-sized pieces. Bring salted water to a boil in a pot and cook the spelt noodles until al dente. Heat a wok or frying pan with a little olive oil. Fry the zucchini and mushrooms in it, season with salt and pepper and, if desired, with harissa. Once the zucchini and mushrooms are cooked but still firm to the bite, remove them from the pan and set aside. Then, in the same pan, fry the finely chopped onion, crushed garlic and a little chili in olive oil. Once the onions are translucent, add the oat cream and vegetable stock. Bring everything to a boil over high heat and season. Add the vegetables back in and stir to combine. Add the herbs and season again to taste. Serve on plates with the drained pasta and garnish with a little parsley.