John Myers
Whole Grain Spaghetti and Carrot Spaghetti with Mushrooms
The perfect whole grain spaghetti and carrot spaghetti with mushrooms recipe with a picture and simple step-by-step instructions.
- 100 ml Vegetable broth
- 200 ml Whipped cream
- 100 g Gorgonzola
- Salt and pepper
- 200 g Whole wheat spaghetti
- 2 Carrots
- 150 g Mushrooms brown
- 1 tbsp Pine nuts
- 1 tbsp Butter
- 2 Stems Finely chopped parsley
- Bring the stock and cream to the boil and reduce to about halfway. Add the Gorgonzola in large pieces and dissolve while stirring. Season the sauce with salt and pepper.
- Cook the whole grain spaghetti according to the instructions on the packet. Peel the carrots and turn them into carrot spaghetti with the help of a spiral cutter (if you don’t have a spiral cutter, you can also use a peeler). Cook the carrot spaghetti in boiling salted water for about 2-5 minutes until firm to the bite.
- Clean the mushrooms and cut into large pieces. Heat the butter in a pan and fry the mushrooms in it. Add the drained carrots, season with salt and pepper. Add the drained pasta and toss in. Pour the cheese sauce over it and mix everything together well.
- Lightly fry the pine nuts in a pan without fat.
- Arrange the pasta in deep plates and serve sprinkled with the pine nuts and parsley.
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