Mushroom and pepper spaghetti with feta

Ingredients for 2 servings:

• 250g spaghetti
• 400 g mushrooms or brown caps
• 1 large onion(s)
• 1 red bell pepper
• 1 garlic clove(s)
• 150 g feta cheese
• 2 sprigs of rosemary, fresh
• 3 stalks thyme, fresh
• 2 tbsp rapeseed oil
• 75 ml water
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Delicious, easy to prepare, always successful

Boil salted water for the spaghetti and bring to a boil. In the meantime, clean the mushrooms, wash the bell peppers, and peel the garlic and onion. Halve or quarter the mushrooms depending on their size. Cut the bell peppers and onion into small pieces (approx. 1 x 1 cm). Finely chop or press the garlic. Pluck the rosemary and thyme leaves from the stems and chop very finely. Cut the feta cheese into pieces approximately 1 x 1 cm in size. When the water boils, cook the spaghetti according to the package instructions. Heat oil in a pan, add the mushrooms, and fry over high heat, stirring, for about 3 minutes. When they have shrunk slightly, add the onion and sauté for another 2 minutes. Reduce the heat and season with salt, pepper, paprika, garlic, and the chopped herbs. Add the diced bell peppers and cook for another 2 minutes. (I like them al dente; if you prefer them more cooked, add them with the onions.) Then add the feta and stir well. If the mixture becomes too thick, gradually add a little of the 75 ml water until the desired consistency is reached. Add the spaghetti to the vegetables and mix well. Season with salt, if desired. Penne or other short pasta also works well; mixing it together is a bit easier.