Quick spaghetti with mushroom sauce for lunch

Ingredients for 1 servings:

• 125 g spaghetti, possibly whole wheat
• salt water
• 3 tbsp double cream cheese
• 1 tbsp Parmesan, grated
• 1 shot of milk or cream
• ½ onion(s), red
• 200 g mushrooms
• salt and pepper
• some chili powder or sambal oelek
• n. B. Herbs of your choice (e.g. parsley, chives, …)
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

when things need to go faster, but you don’t want to run to the canteen or order something to eat.

Bring the pasta water to a boil with a good pinch of salt. Meanwhile, halve and slice the mushrooms and finely dice the onion. When the water is boiling, add the spaghetti to the pot. My whole-wheat pasta usually takes 8-10 minutes to cook al dente. By then, the rest of the pasta will be ready. Of course, you can use any pasta you like, depending on your taste. Fry the diced onion in a little oil in a pan until translucent, then add the mushrooms. Sauté for a few minutes until the mushrooms are soft, then add a good splash of milk, season with salt and pepper. If desired, add chili or sambal oelek and let it reduce briefly, then add 3 tablespoons of cream cheese. This can now be left to simmer until the pasta is done. Finally, stir in parsley or other herbs. Drain the pasta, rinse (if desired) and arrange on a plate, spread the mushroom sauce over the spaghetti and sprinkle with Parmesan cheese.