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Spaghetti with mushrooms and cherry tomatoes - fasting recipe

Spaghetti with mushrooms and cherry tomatoes - fasting recipe

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A very good light recipe on fasting days.
For those who are not fasting, Parmesan cheese can be added;)

  • 250 g whole spaghetti
  • 2 tablespoons olive oil
  • 150 g mushroom mushrooms
  • 500 g cherry tomatoes
  • 200 ml of tomato juice
  • 4-5 cloves of garlic
  • a teaspoon of dried basil
  • fresh basil leaves
  • salt
  • pepper.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with mushrooms and cherry tomatoes - fasting recipe:

Put water in a saucepan with a lid. Add a pinch of salt. Bring the water to a boil, put the spaghetti in the water and boil according to the instructions on the package. In the meantime, we're taking care of the tomatoes. We wash them and put them in another saucepan with hot water. We leave them for 1 minute, then we take them out in a strainer. Sliced ​​mushrooms are fried in a tablespoon of oil. Add the crushed garlic, tomato juice and cherry tomatoes. Add a teaspoon of dried basil and season with salt and pepper. Let it boil for 2-3 minutes. Spaghetti, after boiling, strain and sprinkle with a tablespoon of olive oil. Serve the spaghetti with the cherry tomato mushroom sauce and garnish with fresh basil leaves.

Spaghetti with vegetables

Eating simple spaghetti means not valuing them. We will serve ours with vegetables cooked in olive oil with onion and hardened garlic: bell peppers, eggplant and zucchini. As for spaghetti, I chose the whole wheat ones, mixed with a pinch of red wine and red wine vinegar and mustard seeds.

Lasagna ingredients with zucchini, cheese and cherry tomatoes

  • 500 grams of zucchini (from dark green peels, which contain less water)
  • 250 grams of fresh (or dried lasagna pasta, the right amount for a 20 * 30 cm tray)
  • 300 grams of light mozzarella (fresh), sliced ​​or broken into pieces
  • 50 grams of grated Parmesan cheese
  • 150 grams of fresh cottage cheese
  • 100 grams of liquid cream for cooking with 12% fat
  • 350 grams of cherry tomatoes
  • 15 grams (1 teaspoon) of cornstarch
  • 50 ml. of olive oil
  • 2 cloves of garlic
  • 1 knife tip of freshly grated nutmeg
  • fresh basil to taste
  • salt and pepper

How to prepare lasagna with zucchini, cheese and cherry tomatoes

Preparation of zucchini

1. Wash and toss the courgettes on the skin, remove the ends and slice them into 3-4 mm thick discs. Sprinkle zucchini with salt and set aside for about 10-15 minutes, during which time the salt will extract the excess water.

2. After 10-15 minutes, toss the zucchini on the surface, with paper towels, with salt water.

Preparation of cherry tomatoes

3. During the rest of the zucchini, peel and finely slice (or crush the garlic). In a large pan, put 35 ml. of olive oil. Add the cherry tomatoes to the cold oil.

4. Put the pan on medium heat, cover with a lid and stir from time to time. Tomatoes must turn on all sides. When the skins of the tomatoes start to crack and the tomatoes turn brown discreetly, we stop the fire. Season with salt and pepper. Add the garlic and basil broken into pieces, to taste. Stir, cover with a lid and set aside.

Assembling the preparation

5. Mix the fresh cottage cheese with the liquid cream and starch. We need to get a kind of more consistent sauce, which we will use to assemble our lasagna with zucchini and cheese. Season with salt, pepper and nutmeg.

6. Turn on the oven and set it at 190 ° C. Grease with the remaining oil a deep tray, suitable for the oven, of 20 * 30 cm.

7. I used lasagna pasta that I made at home after the recipe here.

8. Choose a first layer of lasagna paste, enough to cover the bottom of the tray. Grease the pasta with a thin layer of cream cheese prepared in point 5 and place them in the pan with the greased side down. Grease the pasta again with a thin layer of cheese on the exposed side.

9. Cover the pasta with a layer of ⅓ from the zucchini slices. Sprinkle over grated zucchini slices of grated Parmesan cheese.

10. Arrange ⅓ of the mozzarella slices on top of the zucchini slices sprinkled with parmesan.

11. We continue with a new layer of pasta, which we grease with a thin layer of cream cheese. On top of this layer we will put ½ from the cherry tomatoes prepared in point 2, as well as from the sauce in the pan.

12. Repeat steps 9, 10 and 11, forming 2 more layers of zucchini, mozzarella and cherry tomatoes.

13. Cover with a last layer of paste and lightly press on them with your palm, over the entire surface.

14. Grease the pasta with the remaining cream cheese and arrange the remaining mozzarella.

15. Cover with the remaining zucchini slices, arranged as aesthetically as possible.


Wrap the tray or cover it with a lid and put it in the oven for 45 minutes. We uncover the tray and sprinkle all the remaining grated Parmesan cheese on top of the zucchini. Put the tray in the oven again, for gratin, until it browns nicely. Let cool in the pan for 15-20 minutes, portion and serve.

Put a pot of boiling water, & icircn to which is added a teaspoon of salt. When the water starts to boil, add the spices. Allow to boil until it rises to the surface on its own.

Meanwhile, prepare the mushrooms and cheese sauce.

The mushrooms are cleaned of impurities and swabbed with damp paper towels. Do not wash with water to avoid mixing with liquid. Slice and fry in a little butter with olive oil and a clove of crushed garlic. Season with salt and pepper after cooking, not before, so as not to leave liquid in the fat and boil instead of sautéing.

If you have a hob or grill, there will be tastier dishes on them.

On top of the mushrooms, optionally, you can also add cubes of bacon or smoked kaizer.

For the cheese sauce, & icircn the fat from the pan left over from the mushrooms, add a little more oil and a little butter, but also a clove of crushed garlic and leave for 1 minute to flavor. Remove the garlic and add the mixture, stirring vigorously for homogenization.

Allow the cream to reach boiling point then add the grated cheese and let it melt slowly, without stirring the sauce.

Drain the boiled spaces, add hot to the cheese sauce and add a little more of the boiling water until the desired texture of the sauce is reached. The sauce should remain slightly fluid and creamy.

Serve with delicious mushrooms, but also slices of cherry tomatoes and greens for extra freshness.

Have fun preparing the spaetzle recipe with mushrooms and cheese sauce and enjoy it!

Difficulty: easy & middot Preparation time: 20 minutes & middot Nr. servings: 4

Cut the garlic into small pieces and brown it in the hot oil. Add the chopped onion, leave for 1-2 minutes and pour the peeled tomato sauce out of the box. Add salt and pepper and cook for a quarter of an hour, during which time boil the tagliatelle according to the instructions on the package.
Drain the pasta and add the tomato sauce, sliced ​​mushrooms, cherry tomatoes and a few basil leaves on top. They can also be served with grated or sliced ​​Parmesan.

Where can we buy mine?

Even though it is a very old pseudo-cereal, millet is rarely found in large supermarkets, instead we find it in online stores with healthy foods. We bought it from Also, if you want the recipe to be healthy, we recommend that you do it with deodorized coconut oil (tasteless and odorless), because it is the only vegetable oil that does not require the production of bile by the liver in order to be digested. Moreover, it is a natural antiviral and antibiotic. We also use it for french fries.

In addition to the above, for the recipe for millet with vegetables we need a few simple ingredients: a carrot, a zucchini, a little tomato broth, salt and garlic powder. As simple as it sounds, we guarantee that this millet recipe with vegetables will become one of your favorites.

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(5 points / total votes: 21)

mihaela 4 years ago - 2 April 2013 11:27

Re: Spaghetti with mushroom sauce

I really like your recipes and I prepared many of them, I was successful, being praised countless times. But please tell me from which tree did you pick the mushrooms? I see that yours have tails, not legs, like all normal mushrooms! My 4-year-old girl noticed when I read her this recipe of yours. She learned in kindergarten that mushrooms have legs (and hats), not tails. Speaking of which: "Mushroom in one leg, guess what mushroom is!"

Silvia Marinescu 4 years ago - April 2, 2013 11:54 AM

Re: Spaghetti with mushroom sauce

Very good, thanks for the recipe, it is now welcome in the Easter fasting. I look forward to other fasting recipes. Thanks in advance

Mari Ana 4 years ago - 2 April 2013 12:50

Re: Spaghetti with mushroom sauce

Pamper us this year with fasting recipes. Thank you.

Annamaria 4 years ago - April 3, 2013 8:57 PM

Re: Spaghetti with mushroom sauce

can mushroom powder be replaced with something? thanks for the recipes!

Ioana 4 years ago - April 4, 2013 09:36

Re: Spaghetti with mushroom sauce

no, only if you use wild mushrooms, then powder is no longer needed. someone told me that he used mushroom soup (from the sachet) instead of this powder and said that it turned out super well.

We clean the fish of scales, eviscerate it and rinse it well with cold water, then dab it with paper towels. We fill the fish with lemon slices and peeled garlic cloves and place it in a baking tray well greased with olive oil.

Add to the sea bream stuffed fish the cleaned carrots, sliced ​​zucchini, sliced ​​mushrooms, onion, cut into quarters and cherry tomato sprigs.

Sprinkle all these ingredients with olive oil and sprinkle salt and pepper over them. We also add thyme and rosemary sprigs among the ingredients from the tray, as well as 2-3 bay leaves. Put the tray of sea bream with vegetables in the oven for 30 minutes, at medium temperature, so that all the ingredients penetrate, but remain slightly al dente. the fish is the one that penetrates the fastest.

Spaghetti with mushrooms and cherry tomatoes - fasting recipe - Recipes

Chop the onion and fresh garlic. We will cut them very finely. In a pan with a little oil add the onion and garlic. While these ingredients are hardened, prepare the mushrooms.

We clean the mushrooms well. Saute all for 10 minutes. Mushrooms are an ingredient that leaves a lot of water, we will wait until all the liquid is reduced. We will reserve two tablespoons of this mixture to decorate.

The rest will go straight into a saucepan with white wine. When the alcohol has evaporated, add water and allow the liquid to reduce. We'll crush everything well in the blender glass. To give this sauce a little texture, add the corn flour, diluted with a little water.

We break the eggs in a bowl with a little salt. Beat well before adding the liquid cream and mushroom mixture.

We will grease a tray or a bowl of hyena with butter. Put baking paper and grease with butter and sprinkle with flour so that our mushroom pie does not stick. Place the cake mixture inside the tray. We put this pan in another larger tray or pot and cover it with water so that it can be cooked in a bain-marie. Place in the oven for 40 minutes at 180º.

Video: Νηστίσιμη Μεσογειακή Μακαρονάδα. Vegan Mediterranean Pasta (May 2022).