Delicious spaghetti with tomato sauce with mushrooms, zucchini and meatballs with pesto flavor
250 g mushrooms, finely chopped
1 cube of vegetable stock
1 small zucchini
2 cloves of garlic
1 tbsp olive oil
2 x 390 g diced tomatoes
1 tsp dried Italian herbs
Parmesan cheese to garnish
400 g minced half and half
1 clove of garlic
Pinch of salt and pepper
2 tbsp pesto
2 tbsp breadcrumbs (or more)
A few fresh basil leaves, finely chopped
Finely chop the 2 garlic cloves and the onion and fry them in a little olive oil. Cut the zucchini in half once and then into thin slices. Add the mushrooms and zucchini to the pan and fry them briefly. Finely chop some fresh basil and add it. Add the diced tomatoes to the vegetables and crumble in the stock cube. Season the sauce further with some Italian herbs and possibly some salt and pepper. Let the sauce simmer and thicken for about 20 minutes. Meanwhile, cook the spaghetti and drain. Add the meatballs to the sauce or serve them separately. Put some spaghetti on a plate and serve with the sauce and pesto balls, some parmesan cheese and fresh basil.
Source: Leukerecepten by leukerecepten-nl.
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