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Colorful pan with whole wheat spaghetti, green asparagus and mushrooms

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Ingredients for 3 servings:

  • 300 g spaghetti (whole grain spaghetti)
  • 1 bunch of green asparagus
  • 400 g mushrooms
  • 200 g cocktail tomatoes
  • 1 bunch of spring onions
  • 1 cup of cream, lactose-free
  • 1 cube of vegetable stock, optional
  • salt and pepper
  • chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple and vegetarian, lactose-free possible

Wash and chop all ingredients. Cut the mushrooms into strips, the asparagus into approximately 5 cm pieces. Chop the spring onions, and quarter the tomatoes. Add the ingredients one at a time to a large pan or wok and fry until cooked through. Add the cream. Season to taste. I like to use a stock cube—it adds a great flavor along with the cream. Season to taste with salt, pepper, and chili flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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