Made with veggies and sausage, this tasty spaghetti dish is out of this world.
3 mini sausages
3 eryngii mushrooms
70 grams spaghetti
250 grams tomato sauce
5 grams bouillon granules
300 milliliters water
100 grams mozzarella cheese
Cut the sausages, eggplant and eryngii into chunks.
Break spaghetti in half and insert 10 sticks of spaghetti into each vegetable chunk.
Combine water, tomato sauce and bouillon in a saucepan and bring to a boil. Add in spaghetti and vegetables and cook until almost al dente.
Add in mozzarella and season with pepper and mix to combine. Finish cooking until al dente.
Transfer to a plate and drizzle on olive oil and basil pesto.