Summary

Ingredients

• 100 g oyster mushrooms
• 80 g zucchini
• 1 red pepper (s)
• 1 clove garlic
• 1 small chilli
• a bit salt
• 200 g spahetti
• 1 tablespoon olive oil
• 50 ml white wine
• 200 g cream
• 2 tablespoon pesto, red
• 1 teaspoon stock, grained
• 1 teaspoon herbs, Italian
• some basil
• a bit salt
• some pepper, from the mill

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Instructions

1. Clean the oyster mushrooms and peppers. Cut or slice the zucchini into julienne strips. Cut the peppers into small cubes and the oyster mushrooms into strips. Finely dice the garlic and chilli.
2. Cook the spaghetti in a saucepan with salted water until al dente.
3. Heat the olive oil in a pan and lightly fry the vegetables in it. Deglaze with white wine and let reduce. Then pour in the cream, stir in the pesto and briefly bring to the boil. Season the sauce with granular broth, Italian herbs, salt and pepper.
4. Drain the spaghetti, distribute on plates and serve with the sauce. Decorate with basil leaves.