Summary

Ingredients

• 125 g spahetti, whole rain
• 0.5 ½ avocado (s)
• 0.5 ½ paprika, red
• 6 tomato (s), (cherry date tomatoes)
• 6 mushrooms
• 4 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• Parmesan, grated
• salt and pepper
• sugar
• some basil leaves

Print Recipe Pin Recipe

Instructions

1. Put on the pasta water, cook the spaghetti al dente and drain. While the noodles are cooking, halve the avocado and cut into bite-sized pieces (the avocado shouldn`t be very soft so that it doesn`t get too soggy, but not too hard either, because it doesn`t taste that good), cut the peppers into strips or cut rectangles, halve the date tomatoes and slice the mushrooms.
2. For the dressing, mix the balsamic vinegar, olive oil, salt, pepper and, if necessary, sugar together well, add the parmesan to taste. Mix the dressing, vegetables and pasta together well, arrange on the plate and garnish with a few basil leaves.