Time to experiment with the ingredients I still had in my fridge. Including butternut, spinach, chestnut mushroom, carrot & zucchini.
I ran out of pasta, so I chose to use the carrot and zucchini as pasta strands. And the butternut I used to make a delicious sauce.
Furthermore, a plate full of healthy vitamins with the delicious vegetables. The spinach that provides extra iron. The chestnut mushrooms that have a slightly fuller taste than the regular variant. These are a good supplier of B-complex vitamins. These vitamins ensure that your nervous system functions properly and releases energy.
To ensure that we are also satiated after this meal, I choose a healthy portion of protein, namely Cottage Cheese.
And yes, the flavors were good 😀 I’m already a fan of this VEGGIE Fitters creation
Ingredients (1 pers):
💚 1/4 butternut
💚 100gr chestnut mushroom
💚 1/3 zucchini
💚 2 carrots
💚 100gr spinach
💚 3 tablespoons cottage cheese
💚 80ml hot water
💚 Fresh parsley
💚 pepper & salt – paprika powder – garlic powder – nutmeg
💚 Olive oil
💚 Spirelli cutter
Preheat the oven to 180°.
Cut the butternut into small cubes (skin can remain on). Place these on an oven tray with baking paper & season with paprika, pepper & salt + sprinkle with a little olive oil and toss together.
Place in the oven for 30 minutes.
Wash the vegetables.
Grate the carrots & cut 1 carrot into cubes.
Use the spirelli cutter & make strings of the other carrot and the zucchini.
Cut the mushrooms into small pieces.
Take a cooking pot and add a little olive oil.
Stew the carrot cubes and add 1/2 teaspoon of garlic powder.
After 3 minutes add the mushrooms and season with paprika & salt & pepper.
After 5 minutes, place the vegetable spirelli on top of the vegetables in the cooking pot and let it stew for a while.
Meanwhile, arrange the spinach leaves on a plate.
Remove the butternut from the oven and place the cubes in a mixer.
Add 80ml warm water + 1 Kl paprika powder + 1 Kl nutmeg + 1 tablespoon cottage cheese.
Mix everything well into a sauce & season with salt & pepper.
Then place the vegetable spirelli on the spinach and add the cubes of mushroom & carrot.
Pour the butternut sauce over it.
Finish with 2 tablespoons of cottage cheese, fresh parsley, pepper & salt.
💚 I hope this veggie dish can taste you too
Be sure to let us know if you have made this dish; share it on your socials & don’t forget to tag me @fitters_by_witters – #fittersbywitters