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Spaghetti in vegetable sauce
1 serving
Finely chop the onions, carrots and garlic. Heat olive oil, fry vegetables in it for several minutes, pour broth and cook for 10 minutes over a low heat under a lid. Boil 4 liters of salted water, put spaghetti, prevent and cook, without closing the lid, for 12 - 15 minutes. Thinly chop the champignons and tomatoes, add to the vegetables and cook for a further 5 minutes, then salt and pepper. Season the spaghetti with vegetable sauce and sprinkle with herbs.
Finely chop the onions, carrots and garlic. Heat olive oil, fry vegetables in it for several minutes, pour broth and cook for 10 minutes over a low heat under a lid. Boil 4 liters of salted water, put spaghetti, prevent and cook, without closing the lid, for 12 - 15 minutes. Thinly chop the champignons and tomatoes, add to the vegetables and cook for a further 5 minutes, then salt and pepper. Season the spaghetti with vegetable sauce and sprinkle with herbs.
spaghetti - 250 g, fresh champignons - 400 g, tomatoes - 4 pcs., carrots - 200 g, onions - 100 g, parsley greens - 2 tbsp. spoons, meat broth - 250 ml, garlic - 1 wedge, salt - 0.5 tsp, pepper - 1 pinch, olive oil - 2 tbsp. spoons
