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Ingredients (4 servings)
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250 g Black Bean Spaghetti
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400 g Bio-Champignons
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1 Stk. Bio-Zucchini
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1 Stk. Schlagobers
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30 g Teebutter
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Salz, Pfeffer, Muskatnuss
Preparation
- Clean the mushrooms and cut them into fine pieces. Wash the zucchini, halve it, and dice it small as well.
- Melt the butter in a large pan and briskly fry the mushrooms together with the diced zucchini for about 6 minutes.
- Deglaze with the heavy cream, bring to a brief boil, and simmer over medium heat until slightly thickened. Season with salt, pepper, and a pinch of nutmeg.
- Meanwhile, cook the black bean spaghetti in plenty of salted water until al dente according to package instructions, drain, toss directly into the creamy mushroom sauce, and serve.
