About this recipe
This recipe is incredibly versatile. Just add in any vegetables you have lying around. It’s my go-to meal when I want something simple, reasonably quick and need to use up veggies before they go bad.
But it’s also delicious and a great easy recipe for guests. I cooked a version (see below) for my parents and they loved it! Plus, it’s the perfect dish for carb-up weeks.
If you are worried about reheating mushrooms, make sure you only cook as much as you can eat in one go. Personally, I have a very good stomach so I usually keep one portion in an air-tight container overnight in the fridge.
Noodles with Mushroom Sauce
Ingredients
- 200 g mushrooms
- 1 red onion
- 3 garlic cloves
- 75 g wholegrain noodles
- 100 g cream cheese, full fat
- 50 g grated cheese, like Gouda or Emmental
- salt and pepper
Instructions
- Wash the mushrooms and cut them either in slices or squares. Fry them in a large pan in a bit of oil on medium to high heat. If you have a wok, use that.
- Bring water to a boil. Once it's bubbling, add the noodles and a pinch of salt to it.
- While the mushrooms are frying, peel and chop the onion and the garlic cloves. Add them to the mushrooms and stir every now and then.
- Turn the heat lower and add the cream cheese to the pan. Add salt and pepper to taste. Then add the grated cheese and stir until everything has melted. Then turn off the heat completely.
- When the noodles are done, which should take about 10-11 minutes depending on the brand (check the instructions on the package), drain them and add them to the pan. Stir everything well until all the noodles are evenly coated. Serve as soon as possible!
Variations
Vegan
Replace the cream cheese with a vegan cooking cream. Do the same with the cheese or leave it out. If it’s a very liquid cream, you need to leave it to simmer before you add the noodles to thicken it. Alternatively, you can also just leave out the cream as long as you use juicy vegetables, like zucchini, and mushrooms because they will lose enough liquid to create their own sauce.
Vegetables
To me, this is the recipe I will make if I notice that I have bits of vegetables lying around that are about to go bad. You can use any combination you like. Pepper, zucchini, aubergine and mushrooms is a very good one, especially if you cook a big amount for many people.
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