Colorful vegetable spaetzle pan

Ingredients for 4 servings:

• 800 g Bürger Swabian egg noodles
• 2 tbsp butter
• 1 onion(s)
• 1 garlic clove(s)
• 100 g mushrooms, brown
• 3 tbsp white wine
• 200 g cream
• 1 tsp vegetable stock powder
• 100 g leaf spinach
• 8 cherry tomatoes
• salt and pepper
• 30 g Parmesan

Instructions

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

Super fast, something delicious on the table

1. Heat 1 tbsp of butter in a large pan, fry the spaetzle for about 3 minutes and set aside. 2. Peel and finely dice the onion and garlic. 3. Clean and quarter the mushrooms. 4. Heat the remaining butter in the pan. Fry the onion, garlic and mushrooms for 5 minutes. 5. Deglaze everything with white wine, simmer briefly, then add the cream and vegetable stock powder and simmer for another 3 minutes. 6. Wash the spinach and shake dry. 7. Wash the cherry tomatoes, halve them and add them to the cream sauce with the spaetzle and spinach. Mix everything well and season with salt and pepper. 8. Grate Parmesan cheese onto the spaetzle and serve immediately.