One-pot Spaghetti with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms
- 2 tablespoon olive oil
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- Paprika powder, noble sweet
- 1 teaspoon vegetable stock powder
- 1 tablespoon tomato paste
- 450 ml water
- 100 ml cream
- 180 g spahetti
- 40 g parmesan cheese
- rosemary
- thyme
- 1 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut eighths and fry them in olive oil in a pan that is not too small. Dice the onions and add to the pan. Depending on your taste, dice a clove of garlic and add it. Season with salt, pepper and paprika. Sweat the tomato paste and then deglaze with water and cream. Dice or grate the parmesan and add to the sauce.
- Depending on the size of the pan, add the spaghetti whole or halved and add the powdered vegetable stock, rosemary and thyme. Put the lid on and let everything simmer over medium heat for about 15 to 20 minutes (depending on the pasta).
- Stir again and again in between so that the noodles do not stick to each other or to the bottom.
- When the pasta is al dente, the sauce should be nice and creamy. If necessary, season again (better now than to give too much beforehand).
- Stir in sour cream before serving. It doesn`t have to be, but it still adds a nice flavor to the pasta.
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