Summary

Ingredients

• 300 g baby spinach leaves
• 250 g mushrooms
• 200 g smoked tofu
• 1 tablespoon vegetable oil
• 3 tablespoon fried onions
• 80 ml broth
• 200 ml cream
• 1 pack Henglein fresh egg spaetzle
• Salt and pepper, freshly ground
• 50 g mozzarella, rated

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Instructions

1. 1. Wash the spinach, clean the mushrooms and cut into wide slices. Cut the smoked tofu into fine cubes. Heat the oil in a saucepan, fry the mushrooms and smoked tofu in it for about 3 minutes.
2. 2. Add the spinach and onions and fry for another 3 minutes. Deglaze with broth and cream, add spaetzle, season with salt and pepper and cover and simmer over low heat for approx. 5 - 10 minutes.
3. 3. Sprinkle the one-pot spaetzle with mozzarella, stir briefly and serve.
4. Per serving:
5. kJ / kcal: 2065/493
6. EW: 20.2 g
7. F: 30.5 g
8. KH: 33.6 g
9. BE: 3