Description
Al dente Spaghetti umhüllt von cremiger Sahnesoße, durchzogen von goldbraun gebratenen Champignons, würzigem Parmesan und feinem Knoblauchduft. Muskat und Paprika sorgen für eine harmonisch-warme Geschmacksnote.
Ingredients
Scale
- 120 ml Sahne
- 200 g Spaghetti
- 80 g Parmesan
- 2 Knoblauchzehen
- Muskat
- Pfeffer
- Salz
- Paprikapulver
- 1 TL Gemüsebrühepulver
- 1 EL Tomatenmark
- 1 Zwiebel
- 500 ml Wasser
- 250 g Champignons
- 2–3 EL Olivenöl
- Petersilie
- Rosmarin
- Thymian
- 50 g Schmand
Instructions
- Begin by cleaning the champignons thoroughly. Cut them into eighths to ensure they cook evenly and absorb maximum flavor during sautéing.
- Heat 2–3 tablespoons of olive oil in a large, deep frying pan over medium-high heat. Add the prepared champignons and sauté them, stirring occasionally, until they start to brown and release their juices.
- While the mushrooms are cooking, peel and finely dice the onion. Add the diced onion to the pan with the mushrooms and continue to sauté until the onion becomes soft and translucent.
- Peel and finely chop the garlic cloves. Add the garlic to the pan and sauté for another 1–2 minutes, stirring frequently to avoid burning the garlic.
- Season the mixture generously with nutmeg, freshly ground black pepper, paprika powder, and salt to taste. Stir well so the spices are evenly distributed throughout the mixture.
- Add 1 tablespoon of tomato paste to the pan. Stir and let it cook for about 1–2 minutes, allowing the tomato paste to develop its flavor and blend with the other ingredients.
- Pour in 500 ml of water and 120 ml of cream (Sahne) to the pan to deglaze and start forming the sauce. Stir everything together, scraping any browned bits from the bottom of the pan.
- Grate or finely cube the Parmesan cheese and add it to the sauce, stirring until it begins to melt and thicken the sauce.
- Add the dry spaghetti directly to the pan. Depending on the size of your pan, you can break the spaghetti in half so it fits better and cooks evenly.
- Sprinkle in 1 teaspoon of vegetable broth powder (Gemüsebrühepulver) for extra flavor, and add a handful each of chopped fresh parsley, rosemary, and thyme. Stir to combine.
- Place a lid on the pan and let the mixture simmer gently over medium heat for about 20 minutes. Stir occasionally to prevent the spaghetti from sticking together or to the bottom of the pan. Make sure the noodles are submerged in the liquid as much as possible; add a bit more water if necessary.
- After 20 minutes, check the spaghetti for doneness. The noodles should be al dente, and the sauce should have thickened to a creamy consistency. If the sauce is too thin, simmer uncovered for a few more minutes; if too thick, add a splash of water.
- Taste the pasta and adjust the seasoning with additional salt, pepper, nutmeg, or paprika if desired.
- Just before serving, stir in 50 g of Schmand (sour cream) for extra creaminess and a tangy flavor boost. Mix thoroughly until the Schmand is fully incorporated into the sauce.
- Serve the Champignons Spaghetti hot, garnished with extra parsley or grated Parmesan if desired. Enjoy your meal!
Notes
For the best flavor, use a mix of fresh herbs such as parsley, rosemary, and thyme. If you like a stronger mushroom flavor, try adding a mix of wild mushrooms in addition to champignons. Adjust the creaminess of the sauce by adding more or less Schmand according to your taste. Leftovers can be stored in an airtight container in the refrigerator and gently reheated in a pan with a splash of water or cream. This recipe is easily adaptable for vegetarians by ensuring the Parmesan is vegetarian-friendly.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 6 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
