Spaghetti with mushrooms in a slow cooker

Photo: Getty
Spaghetti300 gramsChampignon mushrooms)300 gramsCherry tomatoes5 itemsBulgarian pepper1.5 piecesBulb onions1 pieceGarlic3 slices200 millilitersRefined vegetable oil30 grams10 gramsGround black pepper7 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Extinguishing
  • Kitchen:Italian
  • Occasion:Everyday
  • Season:year round

Pasta with mushrooms and tomatoes is prepared very simply, quickly and surely this fragrant dish will become one of your favorite delicacies.

Cooking method:

Prepare the ingredients. Rinse the mushrooms, peppers and cherry tomatoes. Cut vegetables into cubes of medium size. Cherry tomatoes cut in half. Onion and garlic finely chop.

Smear a bowl of multicooker with vegetable oil, pour onion, garlic and mushrooms and fry in the “Frying” mode (“Baking”) for about 10 minutes. During the cooking process, it is necessary to mix the products periodically so as not to burn.

Then pour cherry tomatoes and paprika into the bowl, mix and cook in “Frying” (“Baking”) mode for about 10 minutes.

Next, open the lid, pour out the water, add spaghetti, salt and pepper. Close the lid and cook until the Quenching mode is over (about 20 minutes).

Disintegrate the finished dish in portions and, if desired, sprinkle with chopped greens or decorate with sprig of rosemary.

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