ZUTATEN (2 PERSONEN)
200 g Konjacnudeln
80 g Basilikum-Pesto, laktosefrei
10 Shimeji-Pilze
10 Cocktailtomaten
2 EL Parmesan
Salz
Pfeffer
Nudeln mit warmem Wasser abspülen, dann 5 – 10 Minuten in Wasser garen.
Tomaten kurz in Wasser blanchieren.
Shimeji-Pilze putzen, mit einem Küchenpapier abtupfen und ebenfalls kurz blanchieren.
Nudeln abgießen, abschrecken und mit Pesto vermischen.
Mit Salz und Pfeffer abschmecken.
Mit Tomaten, Pilzen und Parmesan anrichten.
Bildnachweis © DARUNEE SAKULSRI/shutterstock.com
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