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Ingredients (4 servings)
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300 g Bio Kichererbsen Soja Fettuccine
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400 g Bio Zucchini
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250 g Bio Champignons
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1 Stk. Bio Löffelkefir
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20 ml Olivenöl
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Salz, Pfeffer, Kräuter
Preparation
- Wash, clean, and cut the zucchini and mushrooms into bite-sized pieces.
- Heat the olive oil in a large pan and fry the vegetables for about 8 minutes until golden brown.
- Meanwhile, cook the fettuccine in plenty of salted water according to package instructions until al dente, then drain.
- Add the pasta to the vegetables in the pan, stir in the kefir for creaminess, and season everything to taste with salt, pepper, and herbs.
