Mushroom and spinach spaghetti

Ingredients for 4 servings:

• 600 g young leaf spinach
• 1 small onion(s)
• 2 cloves garlic
• 350 g porcini mushrooms
• Salt and pepper, white
• 3 tbsp olive oil
• 20 g butter
• 1 pinch of nutmeg
• 100 g sweet cream
• 400g spaghetti
• salt water
• 100 g Parmesan, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

We could eat this several times a week…

Clean the spinach and remove any thick stalks. Wash and drip dry, place it in a pot and sauté over medium heat until it collapses. Then remove it, place it in a sieve and let it cool. Peel and finely chop the onion and garlic. Clean and finely slice the porcini mushrooms. Heat plenty of salted water in a pot. Sauté the onion and garlic in a pan with oil and butter until translucent. Fry the mushrooms over medium heat, stirring occasionally, until all the liquid has evaporated. Roughly chop the cooled spinach and discard any juices. Add the spinach to the mushrooms and mix gently. Season with salt, pepper, nutmeg and cream and heat everything briefly. Meanwhile, add the spaghetti to the salted water and cook until al dente. Drain and toss with the mushroom and spinach mixture and half of the Parmesan cheese and serve immediately. Serve the remaining Parmesan separately.