Description
Al dente Spaghetti umhüllt von cremiger Sahnesoße, durchzogen von goldbraun gebratenen Champignons, würzigem Parmesan und feinem Knoblauchduft. Muskat, Paprika und Pfeffer runden das aromatische Geschmackserlebnis ab.
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. Remove any dirt using a damp paper towel or a soft brush. Cut the champignons into eighths to ensure they cook evenly and have a nice bite in the finished dish.
- Heat 2 to 3 tablespoons of olive oil in a large, deep frying pan over medium-high heat. Once the oil is hot, add the prepared champignons to the pan. Sauté the mushrooms for several minutes, stirring occasionally, until they start to brown and release their moisture.
- 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 is translucent, fragrant, and slightly golden, about 2-3 minutes.
- Peel and finely chop the garlic cloves. Add the chopped garlic to the pan with the mushrooms and onions, and sauté for another minute, being careful not to let the garlic burn.
- Season the mushroom mixture generously with a pinch of ground nutmeg, freshly 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 and cook, stirring constantly, for 1-2 minutes. This will help to deepen the flavor and slightly caramelize the tomato paste.
- Pour in 500 ml of water and 120 ml of heavy cream (Sahne) to deglaze the pan, scraping the bottom to loosen any flavorful bits. Stir until the liquids are well combined with the vegetables and tomato paste.
- Grate or finely chop the Parmesan cheese. Add it to the sauce in the pan, stirring until it starts to melt and incorporate into the creamy mixture.
- Break the spaghetti in half if necessary to fit into the pan, or add them whole if your pan is large enough. Gently press the spaghetti into the sauce so it is mostly submerged in the liquid.
- Sprinkle 1 teaspoon of vegetable bouillon powder, along with a generous amount of chopped fresh parsley, rosemary, and thyme, over the spaghetti and sauce. Stir gently to combine.
- Cover the pan with a lid and reduce the heat to medium. Let the mixture simmer for about 20 minutes. Stir the contents every few minutes to prevent the spaghetti from sticking together or to the bottom of the pan. If the sauce thickens too much, add a bit more water as needed to ensure the pasta cooks evenly.
- When the spaghetti is al dente and most of the liquid has been absorbed, check the seasoning and adjust with more salt, pepper, or paprika, if desired. The sauce should be creamy and cling to the pasta.
- Remove the pan from the heat. Stir in 50 g of Schmand (sour cream or crème fraîche) just before serving to add extra creaminess and a subtle tang to the sauce. If preferred, you can omit this step, but it enhances the flavor and texture of the dish.
- Serve the champignons spaghetti hot, garnished with additional chopped fresh herbs and a sprinkle of grated Parmesan, if desired. Enjoy your meal!
Notes
For the best flavor, use a combination of fresh herbs such as parsley, rosemary, and thyme. You can substitute crème fraîche or sour cream for Schmand if it’s not available. Adjust the amount of water as needed to ensure the pasta cooks thoroughly without sticking. If you prefer a stronger mushroom flavor, use a mix of different mushroom varieties. Serve immediately for the creamiest texture.
- 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
