Pasta with Mushrooms and Vegetables

Ingredients

• 400 g spaghetti
• Salt
• 125 g carrots
• 0.5 red bell pepper
• 0.5 orange or yellow bell pepper
• 0.5 green bell pepper
• 250 g Mushrooms
• 1 onion
• 2 Garlic cloves
• 2 tbsp lemon juice
• Pepper
• 4 tbsp vegetable broth
• 50 g grated Parmesan
• basil (for garnish)
• 3 tbsp Sesame oil

Instructions

1. 1.

   Peel the carrots and cut them into thin sticks. Clean, wash, and slice the bell peppers into strips. Peel and finely chop the onion and garlic. Clean and slice the mushrooms. Cook the spaghetti in plenty of salted water until al dente.

2. 2.

   Sauté the onion and garlic in 1 tbsp oil until translucent, then remove them. In another 1 tbsp oil, brown the mushrooms and also set them aside. Stir-fry the carrot and bell pepper strips in the remaining oil, then return the mushroom and onion-garlic mixture. Season with lemon juice, salt, and pepper, add vegetable broth, and taste for seasoning.

3. 3.

   Drain the pasta, let it dry briefly, then gently combine it with the vegetable mix and place on pre-warmed plates. Sprinkle with Parmesan and garnish with basil.