Summary

Ingredients

• 500 g mushrooms
• 500 g bell pepper (s), red or mixed
• 100 g onion (s), sliced
• 30 g butter
• 10 g basil, cut, approx. 12 additional leaves for arnish
• 1 clove garlic
• salt and pepper
• 50 g balsamic vinear, white
• 350 g spahetti
• Vegetable broth, instant
• Tabasco
• Chili oil

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Instructions

1. Clean, clean, wash and slice the mushrooms. Paprika as well. Quarter and cut finely. Peel, halve and slice the onion.
2. Melt the butter in a large frying pan and over high heat add the onions, peppers, garlic and mushrooms to the pan. Use two scrapers to stir the vegetables gently for about 10 minutes. Season a little later (draws liquid). Add the balsamic vinegar and let it steep for 5 minutes on a low flame. Put in a salad bowl and let cool a little.
3. Cook the spaghetti in salted water. Arrange the spaghetti on a plate, add the lukewarm salad and garnish with basil.