Spaghetti with mushrooms and green peppers

60 min
Suitable for vegetarians
Type of dish: Vegetables, Pastas
Temperature: Hot
Meses de temporada*: All year
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Spaghetti 0.4 kg
Onion 0.1 kg
Green pepper 0.075 kg
Carrots 0.075 kg
Leek 0.5 ud
Tomato sauce 0.4 l
Table salt 3.75 g
Creamed corn 0.011 kg

For the pasta with mushrooms and green peppers:

  • Chop the green pepper into rings.
  • Wash and chop the mushrooms into quarters.
  • Peel and dice the carrot.
  • Chop the onion and leek into brunoise.
  • Make a tomato sauce.
  • Make a vegetable brown stock.
  • Sauté the vegetables for the garnish starting with the hardest vegetables first, so onion and carrot, then green pepper and lastly the leek.
  • Sauté the mushrooms separately
  • Make a dark roux (butter and flour in equal parts). Toast the flour in a frying pan and sieve. Melt the butter, add the flour and mix both ingredients, then leave to cook.
  • Add the brown stock to the dark roux and boil. Then mix in equal parts with the tomato sauce.


  • Mix the pasta with the garnish and sauce.
  • Sprinkle over grated cheese.
  • Cook au gratin and heat up in the oven.



Nutritional information (1 portion)
Fiber 10.79 g
Saturates 2.72 g
Monounsaturated fatty acids 2.41 g
Polyunsaturated fatty acids 4.2 g
Cholesterol 34.03 mg
Calcium 356.53 mg
Iron 5.23 mg
Zinc 2.16 mg
Vitamin A 397.69 ug
Vitamin C 80.34 g
Folic acid 198.4 ug
Salt (Sodium) 657.04 mg
Sugars 14.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.