Description
Cremige Spaghetti umhüllt von sahniger Sauce, durchzogen von goldbraun gebratenen Champignons und feinem Knoblauchduft, verfeinert mit Parmesan, Muskat und Paprika. Zart schmelzend, aromatisch und unwiderstehlich würzig.
Ingredients
Scale
- 120 ml Sahne
- 200 g Spaghetti
- 80 g Parmesan
- 2 Knoblauchzehen
- Muskat, Pfeffer und Salz
- Paprikapulver
- 1 TL Gemüsebrühepulver
- 1 EL Tomatenmark
- 1 Zwiebel
- 500 ml Wasser
- 250 g Champignons
- 2–3 EL Olivenöl
- Petersilie, Rosmarin und Thymian
- 50 g Schmand
Instructions
- Begin by cleaning the champignons. Remove any dirt with a damp paper towel, trim the stems, and cut the mushrooms into eighths. Set them aside while preparing the other ingredients.
- Peel the onion and dice it into small cubes. Peel the garlic cloves and finely chop them. Grate or finely shred the Parmesan cheese if it is not already grated, and set aside.
- In a large, deep frying pan, heat 2–3 tablespoons of olive oil over medium-high heat. Add the prepared champignons and sauté them for several minutes, stirring occasionally, until they are golden brown and have released and reabsorbed their moisture.
- Add the diced onion to the pan with the mushrooms and continue to sauté for about 2–3 minutes, until the onion becomes translucent. Then add the chopped garlic and sauté for an additional minute, stirring to prevent burning.
- Season the mushroom mixture generously with freshly grated nutmeg, ground black pepper, paprika powder, and salt to taste. Stir well to evenly coat the vegetables with the spices.
- Add 1 tablespoon of tomato paste to the pan. Stir and sauté the tomato paste with the vegetables for 1–2 minutes to enhance its flavor.
- Pour in 500 ml of water and 120 ml of cream (Sahne) into the pan. Stir well to combine all the ingredients and to deglaze any bits stuck to the pan.
- Add the grated or cubed Parmesan cheese to the sauce and stir until it begins to melt and incorporate into the liquid.
- Break the spaghetti in half if necessary to fit them into the pan. Add the uncooked spaghetti to the pan, submerging them as much as possible into the sauce.
- Sprinkle 1 teaspoon of vegetable broth powder (Gemüsebrühepulver) over the mixture. Add a handful of finely chopped fresh or dried parsley, rosemary, and thyme to the pan, distributing the herbs evenly.
- Cover the pan with a lid and let the mixture simmer over medium heat for about 20 minutes. Every few minutes, remove the lid and gently stir the spaghetti to prevent it from sticking to itself or the bottom of the pan. Make sure the pasta is covered by the sauce; add a splash more water if needed.
- After about 20 minutes, check the spaghetti for doneness. They should be al dente, and the sauce should have thickened to a creamy consistency. If the sauce is too thin, continue simmering with the lid off until it reduces slightly. Taste and adjust the seasoning with additional salt, pepper, nutmeg, or paprika if desired.
- Turn off the heat. Add 50 grams of Schmand (sour cream or crème fraîche) to the pan and stir it in until fully incorporated, giving the sauce an extra creamy and tangy finish. This step is optional but highly recommended for added flavor.
- Serve the Champignons Spaghetti immediately in warmed bowls, garnished with extra parsley and grated Parmesan if desired. Enjoy your delicious pan-cooked mushroom spaghetti!
Notes
For best results, use fresh herbs and high-quality Parmesan cheese. If you prefer a vegetarian or vegan version, substitute the cream and Schmand with plant-based alternatives and use vegan Parmesan. You can add extra vegetables such as spinach or bell pepper for more color and flavor. Stir the pasta gently and frequently to prevent sticking, and feel free to adjust the spices according to your taste.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
