Spaghetti gratin with quinoa-wil-parsley

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Spaghetti gratin with quinoa-wil-parsley

Spaghetti gratin with quinoa-wil-parsley

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Quinoa pasta with quinoa

Garlic and parsley (about 300 g cooked)

4 yellow courgettes

3 cloves of garlic

2 medium onions

3 ripe tomatoes

200 g button mushroom

1 handful of sprockets


Grated Parmesan cheese



Olive oil

Preparation Printing
Preparation: 20 min
Cooking time: 45 min
Step 1
Cook the pasta and set aside.
Step 2
Cut the vegetables into coarse pieces.
Step 3
In a frying pan, heat the olive oil and pour in the onion.
Step 4
Sauté over medium heat, then add the pine nuts, leave to brown slightly.
Step 5
Add the mushrooms, and once they have returned their water and it has evaporated a little, add the garlic, sauté 2 min, add the courgettes, lower the heat and cover.
Step 6
After 15 minutes, normally everything is cooked, uncover and add the tomatoes and basil, salt and pepper. Simmer 20 min, then pour into a large bowl and mix.
Step 7
Preheat the oven to thermostat 6-7 (200°C).
Step 8
In a gratin dish, put olive oil in the bottom, spread. Add some of the spaghetti, salt and pepper lightly. Sprinkle lightly (1 or 2 teaspoons) with grated Parmesan cheese.
Step 9
Spread the vegetable mixture. Put the rest of the spaghetti on top, season with salt and pepper lightly.
Step 10
Put the grated parmesan cheese (2 or 3 tablespoons) in the oven for 20 to 25 minutes.
Author's note
To enhance the taste, add a little cayenne pepper to the spaghetti sauce

I add my grain of salt

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