Whole wheat spaghetti and carrot pan with chanterelles

Ingredients for 2 servings:

• 100 g whole wheat spaghetti
• 1 clove(s) garlic
• ½ stalk(s) leek
• 400 g carrot(s)
• 400 g chanterelles
• 1 sprig(s) rosemary, fresh
• 1 shot of white wine
• ½ tsp oregano, dried
• 1 tsp Dijon mustard
• 1 tsp tomato paste
• n. B. Salt
• n. B. Pfeffer
• e.g. cayenne pepper

Instructions

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

a delicious and healthy meal

Cut the carrots into strips using a julienne cutter. Cut the leek into thin rings. Wash the chanterelles and slice them as desired, or leave them whole. For the spaghetti and carrot stir-fry, fry 1/2 clove of garlic with half of the leek and the carrots in a little olive oil. Cook the spaghetti until al dente and add to the roasted vegetables. Fry the remaining 1/2 clove of garlic with the chopped rosemary and the other half of the leek in a little olive oil. Then add the chanterelles and fry until crisp. Deglaze with a splash of white wine and stir in the mustard and tomato paste. Finally, season with cayenne pepper, salt, and pepper.