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Vegetarian pasta casserole with zucchini and mushrooms

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Ingredients for 1 servings:

  • 100 g pasta, e.g. spirelli
  • 1 zucchini, approx. 8 – 10 cm
  • 4 mushrooms
  • 2 tsp, heaped wild garlic pesto, alternatively basil pesto and garlic
  • 80 g cheese, grated
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

topped with cheese, also leftovers

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Cook the pasta in salted water until al dente and drain. Then transfer to a small casserole dish. Meanwhile, cut the zucchini into small, thin slices or chunks and slice the mushrooms. Pour the pesto into a pan, add a little more olive oil, and sauté the zucchini and mushrooms. Season with salt and pepper. Pour everything over the pasta and sprinkle with cheese. Bake in the oven for about 10-12 minutes.

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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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