La receta de CALABACÍN más fácil y rápida- Espaguetis de calabacín con champiñones en 10 minutos

Wash the zucchini, cut off the tip and stem.

Use a vegetable spiralizer to cut the zucchini into spaghetti or tagliatelle.

Place the zucchini spaghetti into a bowl and set aside.

Wash and peel 5 mushrooms, cut each in half and then slice them thinly.

Peel and chop 1 clove of garlic into small pieces.

Peel 2 pear-type tomatoes and then grate them.

Heat a frying pan and add 2-3 tablespoons of olive oil.

Add the minced garlic to the pan and sauté for about 1 minute until golden.

Add the zucchini spaghetti to the pan and cook for 4-5 minutes over moderate heat, stirring occasionally and adding a little salt.

Cook until the water from the zucchini has completely reduced, then remove the zucchini spaghetti from the pan and place on a plate.

In the same pan, add a little more olive oil and heat it up.

Add the sliced mushrooms to the pan, cover, and cook for 5-6 minutes over moderate heat, stirring occasionally.

If the mushrooms do not release water, add a little water to help them cook.

Once the mushrooms are cooked, add the grated tomatoes and stir well.

Cook until the tomato water has completely reduced, then add ground pepper, sweet paprika, and oregano to taste.

Turn off the heat and add the mushroom-tomato mixture over the zucchini spaghetti.

Top with grated goat cheese to taste.

Equipment Needed

Spice Level:

Dietary

Allergens