Spaghetti with lukewarm mushroom and pepper salad

Ingredients for 3 servings:

• 500 g mushrooms
• 500 g bell pepper(s), red or mixed
• 100 g onion(s), sliced
• 30 g butter
• 10 g basil, chopped, about 12 additional leaves for garnish
• 1 garlic clove(s)
• salt and pepper
• 50 g balsamic vinegar, white
• 350g spaghetti
• Vegetable broth, instant
• Tabasco
• chili oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

meatless

Trim, clean, wash, and slice the mushrooms. Do the same with the bell peppers. Quarter and finely slice. Peel, halve, and slice the onion. Melt the butter in a large frying pan and add the onions, bell peppers, garlic, and mushrooms to the pan over high heat. Stir the vegetables gently for about 10 minutes using two spatulas. Season a little later (this will absorb the liquid). Add the balsamic vinegar and simmer for 5 minutes over low heat. Transfer to a salad bowl and allow to cool slightly. Cook the spaghetti in salted water. Arrange the spaghetti on plates, top with the lukewarm salad, and garnish with basil.