Ingredients

120 ml cream
200 g spaghetti
80 g parmesan
2 garlic cloves
nutmeg, pepper and salt
paprika powder
1 tsp vegetable stock powder
1 tbsp tomato paste
1 onion
500 ml water
250 g mushrooms
2 – 3 tbsp olive oil
parsley, rosemary and thyme
50 g sour cream

preparation

That is how it goes:

1. Clean the mushrooms, cut them into eighths and fry them in olive oil in a not too small pan. Then dice the onion and add it to the pan. If desired, dice 2 cloves of garlic and add them.

2. Season with nutmeg, pepper, paprika and salt. Sauté the tomato paste and then deglaze with the water and cream. Now dice or grate the Parmesan and add it to the sauce. Depending on the size of the pan, put the spaghetti whole or halved into the pan and add the vegetable stock powder, parsley, thyme and rosemary.

3. Now put the lid on top and let everything simmer over medium heat for 20 minutes. Stir occasionally so that the noodles don’t stick to each other or to the bottom.

4. When the pasta is al dente, the sauce should be nice and creamy. Season again if desired. Stir in the sour cream before serving. It doesn’t have to be, but it still adds a nice flavor to the pasta. Tastes excellent!