Summary

Ingredients

• 250 g spaetzle or penne
• 100 g spinach leaves
• 100 g mushrooms
• 80 g herb butter
• Salt and pepper from the mill
• 1 clove (s) garlic, peeled and mashed
• 80 g cheese (Gouda), freshly rated

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Instructions

1. Cook the spaetzle or penne in plenty of salted water according to the instructions on the package until al dente, rinse and drain. Clean and wash the spinach leaves, blanch in boiling water for about 1 minute. Clean the mushrooms, rub with kitchen paper, rinse if necessary, cut into slices.
2. Heat the herb butter, sauté the mushrooms, pasta and leaf spinach in it, season with salt, pepper and garlic. Serve and sprinkle with cheese.