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Ingredients (4 servings)
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400 g Glutenfreie Fusilli
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250 g Bio-Champignons
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300 g Bio-Zucchini
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200 ml Schlagobers
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150 g Pizzakäse
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Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Cook the fusilli in plenty of salted water until al dente and then drain.
- Clean and quarter the mushrooms, wash the zucchini and cut into bite-sized cubes. Sear both in a pan with a little olive oil for 5 minutes.
- Pour the whipping cream into the vegetables, bring to a brief boil and season generously with salt, pepper and a pinch of nutmeg.
- Mix the cooked pasta into the vegetable sauce, transfer everything to a baking dish, sprinkle with the pizza cheese and bake in the oven for about 15 minutes until golden brown.
