For the vegetable mushroom pan, chop peppers, cream mushrooms and zucchini. Chop the onion and garlic.
Sauté these ingredients in a pan heated with olive oil for a few minutes, stirring constantly, season with salt and pepper, then pour soup or water, cover and simmer for about 10 minutes.
In the meantime, cook ribbon noodles in a pot of water until al dente, strain and rinse. Then refine the vegetables with creme fraiche and finally season the whole thing again.
Preparation Tip:
The vegetables for the vegetable mushroom pan can be varied as desired, as can the type of pasta.
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