Wow, already March! February went by so fast, don’t you think? The beginning of March does not only that spring is right around the corner, it’s also time for a new Veggie of the Month! This month’s VotM is one of my all-time favourites: the…
The first recipe is a quick lunch or dinner:
Spaghetti with creamy mushroom sauce
What you need:
2 tbsp. olive oil
100ml white wine
100ml low fat cream
1 heaping tbsp. frozen mixed herbs
What you do:
Cook the spaghetti in salted water. Meanwhile, chop up the shallot, wash and slice the mushrooms. Heat the olive oil in a skillet over medium-high heat, sauté the shallot, then add the mushrooms and cook until golden brown. Add the wine and stir, let most of it evaporate. Add the cream and herbs. Season with salt and pepper.
When the noodles are done, drain them, then add the spaghetti to the sauce and mix. Take the skillet off the heat. Grate the cheese and you’re done!