Vegetarian pasta with mushrooms, sun-dried tomatoes and Parmesan

Nem vegetar pasta - Opskrift på hurtig vegetar pasta

Vegetarian pasta with mushrooms, sun-dried tomatoes and Parmesan

Recipe for an easy vegetarian pasta with mushrooms, courgette and spinach - plus sun-dried tomatoes, garlic and Parmesan. Full of flavour, and ready in just 15-20 minutes.

Course Lunch, Main course

Cuisine Danish, Italian

Nøgleord Vegetarian pasta

Total Time 20

Servings servings

Calories 688kcal

Ingredients

500 g pasta
300 g chestnut mushrooms, sliced
1 onion, finely chopped
3 cloves garlic, grated or crushed
1 courgette
120 g sun-dried tomatoes, sliced
200 g fresh spinach
1 handful fresh basil
100 g Parmesan, finely grated
Oil - ideally from the jar of sun-dried tomatoes
Salt and pepper

Instructions

Halve the courgette lengthways, scoop out the seeds/soft centre and cut it into slices.
Bring a large pan of water to the boil, salt it well and cook the pasta according to the packet instructions.
Meanwhile, heat a good glug of oil in a frying pan, ideally oil from the sun-dried tomatoes, and fry the mushrooms until lightly browned.
Then add the onion and garlic and fry for a couple of minutes, before adding the sliced courgette and sun-dried tomatoes and frying for a further 3-5 minutes over a medium heat. Season with salt and plenty of freshly ground pepper.
When the pasta is done, drain it and tip it straight into the frying pan together with the spinach, basil and Parmesan. Toss everything together well, and add a little more oil from the sun-dried tomatoes if needed.
Serve the pasta topped with fresh basil, grated Parmesan and freshly ground pepper.

Nutrition