PENNE with Veggie GYROS and creamy vegetables.

PENNE with Veggie GYROS and creamy vegetables.
(For 4 pers., preparation: + - 15 min.)


You need:
- 400 gr. vegetarian gyros (out of the freezer and leave it frozen)
- 250 gr. mushrooms, brushed and cut in 4 or 6
- 2 zucchini, well washed, seeds removed, not peeled
- 1 bunch watercress, tough stems removed, washed and drained
- 2 cloves garlic, peeled and chopped
- 1 shallot, washed and chopped
- 50 gr. grana padano cheese
- 2 dl. cream
- 1 tbsp. butter
- 400 gr. penne pasta
- 1 dl. dry white wine
- Salt & pepper
- A cooking pot
- a saucepan
- A veggie peeler


Preparation:
Cook the penne in lightly salted water (cooking time: see packaging) and drain. Rinse under cold water. Cut the unpeeled zucchini into cubes of 1 cm. Melt 1 tbsp. butter in the saucepan and cook the shallots and garlic, until translucent. Add the diced zucchini and mushrooms and stir fry for 4 to 5 min. Add the still frozen veggie gyros in and pour the white wine over. Let cook until the moisture is evaporated. Add the cream and the penne. Season with pepper & salt. Mix 3/4 of the watercress leaves under the paste mixture. Use a vegetable peeler to make curls of the grana padano. Divide the pasta mixture on the plates and garnish with the rest of the watercress leaves and cheese curls.  Buon appetito !!

Eat them,

The Veggie Lady
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