Spaghetti with carrots and mushrooms
Instructions
Cook in oil the peas and carrots into cubes for 15 minutes, add salt and pepper.
Combine the mushrooms in warm water and chopped parsley.
Add 1 cup of water and cook for another 5 minutes.
Boil spaghetti and toss with butter and vegetable sauce.
Serve with grated Parmesan to taste.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 2 carrots
- 40 g of dried mushrooms
- 350 g of frozen peas findus
- Parsley
- 4 tablespoons of olive oil
- 30 g of butter
- Salt
- Pepper
- Grated parmesan cheese