Spaghetti with two sauces

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 medium-sized bell pepper(s)
• 2 large tomatoes
• 2 cloves garlic
• 2 small onions
• 2 Pepper
• 1 pinch(s) of oregano
• 1 tbsp olive oil
• 50 ml white wine, dry
• 1 pinch(s) of salt and pepper
• 50 g butter
• 50 g porcini mushrooms, dried
• 100 g mushrooms, brown
• 100 g chestnut(s) without shell
• 200 ml cream
• 1 pinch(s) of salt and pepper
• 200g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Summer meets autumn

Score the tomatoes, blanch them, peel them and dice them, clean the remaining vegetables and cut them into small cubes, fry the onion and garlic in the oil, deglaze the remaining vegetables with the white wine and sauté for about 15 minutes, season with salt, pepper and oregano. In a second pot, melt the butter and sauté the soaked, finely diced porcini mushrooms and the chestnuts, deglaze with the soaking liquid from the mushrooms and add the cream, simmer over low heat until creamy (20 minutes). After 15 minutes, add the sliced ​​mushrooms and season with salt and pepper. If you like, you can add a little nutmeg. In pot no. 3, we then cook the pasta in salted water according to the package instructions. Everything together is PERFECTLY fruity and spicy, the vegetables floury and sweet, the mushrooms and chestnuts earthy.