Spinach and spaetzle pan

Ingredients for 2 servings:

• 100 g baby spinach
• 400 g spaetzle
• 200 ml cream
• 100 g mushrooms
• 2 g vegetable stock powder
• 1 onion(s)
• 1 tomato(s)
• 1 garlic clove(s)
• 1 chili pepper(s), optional, or some sambal oelek
• 10 g pine nuts
• salt and pepper
• oil

Instructions

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

Slice the mushrooms. Dice the onion. Chop the garlic. Halve, deseed, and chop the chili pepper. Roast the pine nuts in a pan without fat until lightly browned. Set aside. Cook the spaetzle according to the package instructions or use fresh ones. Then fry them in oil in a pan for about 5 minutes and set aside. Sauté the mushrooms, garlic, and onion for about 5 minutes, then add the chili or sambal oelek. Deglaze with the cream, stir in the vegetable stock powder, and simmer until the sauce reaches the desired consistency. Dice the tomato and add it to the pan along with the spaetzle and spinach. Season and simmer briefly. Mix in the pine nuts or sprinkle them on top.