Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 bunch spring onion (s)
- 1 onion (s)
- 400 g mushrooms
- 2 tablespoon butter
- 200 ml vegetable stock
- 200 g double cream cheese
- 0.5 ½ bunch thyme
- salt and pepper
- 1 teaspoon olive oil
- 400 g spahetti
- Parmesan
Print Recipe
Pin Recipe Instructions
- Clean and wash the spring onions and cut into fine rings. Peel and finely dice the onion. Clean and quarter the mushrooms.
- Cook the spaghetti al dente.
- Heat the butter and briefly toast the diced onions in it. Add the mushrooms and fry for about 2 minutes. Deglaze with the vegetable stock and stir in the cream cheese. Let the ragout cook for 5 minutes.
- Rinse the thyme, put a few twigs aside, pluck the leaves from the rest and chop. Stir into the ragout with the spring onions and season to taste with salt and pepper.
- Drain the spaghetti, arrange on plates and pour the mushroom sauce on top. Garnish with the remaining thyme sprigs and serve with grated Parmesan.
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