Summary

Ingredients

• 200 g mushrooms, preferably brown
• 200 ml cream
• 250 g creamed spinach, frozen
• 100 g diced ham, low in fat
• 400 g pasta, preferably taliatelle
• 2 small onions
• 1 clove garlic
• some paprika powder
• salt and pepper
• 50 ml red wine
• some olive oil
• Parmesan
• some balsamic cream

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Instructions

1. Cut the onions and garlic into small cubes, cut off the stem of the mushrooms, clean and quarter them.
2. In a coated pan in hot oil, fry the onions, bacon and garlic over medium heat until the onions are translucent. Then stir in a little paprika and fry the mushrooms for about 3 - 4 minutes. Put the pasta on the side.
3. Heat the pan vigorously, then deglaze with red wine and bring to the boil. Stir in the cream and add the creamed spinach. Let the sauce simmer until the pasta is cooked and season with salt and pepper - done!
4. The pasta can be served well with Parmesan slices and balsamic cream.