Spaetzle Pan with Spinach & Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g mushrooms
- 1 onion (s)
- 1 clove garlic
- 1 tomato (s)
- 1 chilli pepper (s)
- 1 handful walnuts
- 400 g spaetzle
- 200 ml whipped cream
- 2 g veetable broth
- 100 g baby spinach
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices, dice the onion and tomato, finely chop the garlic and chilli.
- Briefly toast the walnuts in the pan without fat, then set aside.
- Fry the spaetzle with a little oil and then set aside in a bowl.
- Fry the mushrooms, chilli, garlic and onions with a little oil. Deglaze the pan-fried vegetables with the cream and season with vegetable stock. Add the spaetzle and tomato cubes and toss everything through. Gradually mix in the spinach and steam until it collapses.
- Season with salt and pepper, distribute on the plates and sprinkle the walnuts on top.
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