Spaghetti in creamy zucchini and mushroom sauce

Ingredients for 4 servings:

• 500 g zucchini
• 300 g mushrooms, brown, fresh
• 1 onion(s)
• 150 ml white wine, dry
• 200 ml cream
• 500g spaghetti
• 120 g Parmesan, freshly grated
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and vegetarian

Wash the zucchini, but do not peel it, quarter it lengthwise, and cut it into fairly small pieces. Trim the mushrooms, but do not wash or quarter them. Peel and finely dice the onion. Place half of the diced onion in a deep pan with 1 tablespoon of olive oil and heat. When the onions are translucent, add half of the zucchini and fry until browned, stirring occasionally. Remove the contents of the pan and season with pepper. Repeat with the second half of the zucchini, but do not add any additional oil or onions. Add the second half of the onions to the pan with the remaining olive oil. When the onions are translucent, add the quartered mushrooms and sauté until browned. Add the zucchini and wine, season with pepper if desired, and sauté for a few minutes. Add the cream, bring to a boil briefly, and let it simmer for a while. Cook the spaghetti in salted water according to the package instructions until al dente, drain, and toss with the vegetable mixture. Serve with plenty of Parmesan cheese.