Spaghetti with a cream of yellow pepper

accompanied by stuffed portobello mushrooms

This simple and exquisite spaghetti comes in a creamy yellow pepper sauce and is accompanied by tasty portobello mushrooms stuffed with herbs, mushrooms, cheese and garlic.

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk, wheat, celery, soya, gluten

Utensils:

(Hand) blender

Ingredients

Spaghetti

Yellow pepper

Garlic

Soy cream

Vegetable broth

Mix of fresh herbs

Portobello mushrooms

Breadcrumbs

Grana padano cheese

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3975
950
36
10
124
15
7
37
24
830

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil in a medium-size pot. Add salt to taste. Cook the pasta for 8-10 minutes. Drain the water and let the pasta cool down under tap water. Drizzle the pasta with some olive oil and set aside.

Wash the vegetables. Make sure to wash the portobellos well and to remove any traces of soil that they may have on their stems. For the filling: finely chop 1 clove of garlic and the stems of the portobellos (try not to break the mushroom heads). Grate the cheese and finely chop the fresh herbs. Heat 1 tablespoon of oil in a frying pan and sauté the stems and garlic for 1 minute. Add the breadcrumbs, 1/4 of the cheese and 1/2 of the fresh herbs. Season to taste. Mix everything together and remove from the heat.

Season the inside of the mushrooms and stuff them with the filling. Heat 1 tablespoon of oil in a frying pan and sear the mushrooms with the filling-side down for 1-2 minutes. Once they're golden, turn them with a spatula and add a thin layer of water. Finish cooking for 2-3 minutes and set aside.

For the sauce: finely chop the pepper and 1 clove of garlic. Heat 1 tablespoon of oil in a pan and sauté the pepper and garlic for 3 minutes until soft. Add 200ml of water, the vegetable broth and soy cream. Bring everything to a boil and let it simmer for 2 minutes. Add the remaining fresh herbs and season to taste. Place 1/3 of the mixture in a mixing jar and blend it with a hand blender to a smooth cream. Mix it back in with the sauce.

Add the pasta and the remaining grated cheese to the sauce and mix it until everything is well-heated. Serve the pasta on a plate and garnish it with the stuffed portobello mushrooms.