Spelt noodles with chard, spinach and mushroom sauce

Ingredients for 1 servings:

• 1 serving of pasta (whole wheat spelt pasta), cooked
• 3 leaves of chard
• 1 handful of young, chopped (frozen, mini) or slightly more fresh spinach
• 5 small mushrooms, brown
• 1 tbsp double cream
• 1 shot of milk
• ½ shallot(s)
• ¼ clove(s) garlic
• 1 tbsp olive oil
• ½ slice(s) cheese (Gouda, young)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

super tasty and healthy (whole grain and vegetables)

Finely dice the shallots and finely chop the garlic. Heat the olive oil in a pan and add the shallots and garlic. While the shallots are frying in the pan over medium heat, trim and slice the mushrooms. When the onions are translucent, add the mushrooms to the pan. Fry until they have shrunk considerably. Remove the thick stems from the chard and chop the green leaves. Add to the mushrooms and fry briefly. Then pour in a small splash of milk to prevent the mixture from burning. Wait until the chard has shrunk slightly, stirring occasionally. Add the portioned spinach to the pan until it is completely thawed and warm. Stir everything for a little while longer. Finally, stir in a tablespoon of crème double (or heavy cream) and season with salt and pepper. Tear the Gouda cheese into pieces and line the bottom of a deep plate with them. Place the hot pasta on the plate and pour the sauce over it.