This is yummy vegetarian dish that can be enjoyed by vegetarians and not so vegetarians. Great way to use leftover spaghetti and easily can be adapted to your liking!
500 gram spaghetti
250 gram mushroom, chopped
1 onion, chopped
2 garlic cloves, minced
125 ml cream
100 ml milk
1 teaspoon mustard
3 tablespoons of flour
1 zucchini, sliced
50 gram white cheese, grated
Salt, pepper to taste
Preheat oven to 200 degrees C. Grease baking pan.
In a saucepan bring water to a boil, add salt and spaghetti; cook for 10 minutes then drain and set aside.
In a skillet heat up oil; add onion, garlic and sauté for 5 minutes then add mushroom and continue to sauté for further 10 minutes; continuously stirring add flour then cream and milk, simmer for 10 minutes.
To the sauce add mustard, season with salt and pepper. Transfer sauce to the spaghetti and mix all together.
On the bottom of the baking pan arrange slices of zucchini. Place spaghetti mixture on the top of zucchini and press slightly.
Bake for 25-30 minutes.