Summary

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

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Instructions

1. Cut the mushrooms into slices, dice the onion and tomato, finely chop the garlic and chilli.
2. Briefly toast the walnuts in the pan without fat, then set aside.
3. Fry the spaetzle with a little oil and then set aside in a bowl.
4. 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.
5. Season with salt and pepper, distribute on the plates and sprinkle the walnuts on top.