Ingredients:
150 g rye spaghetti
1 tablespoon vegetable oil
150 g of mushrooms
1 zucchini
200 grams of pumpkin pulp
40 g of hazelnut (3 tbsp.)
100 g cherry tomatoes
2 tablespoons vegan pesto
salt to taste
Method of preparation:
Boil water in a saucepan. Add salt to the water and boil the spaghetti as indicated on the package.
At this time, cut large mushrooms and zucchini. Cut the pumpkin into small cubes. Lightly sprinkle with salt. Heat the oil in a pan with an anti-scorching coating. Cook the mushrooms, zucchini and pumpkin over medium heat for about 10 minutes until the pumpkin is soft.
Fold the spaghetti in a colander and add to the pan. Add cut in half tomatoes and hazelnuts, turn off the heat. Add pesto, stir and serve.
Bon appetit friends!
