One-pot spaghetti with mushrooms

Ingredients for 2 servings:

• 250 g mushrooms
• 2 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• salt and pepper
• Paprika powder, sweet
• 1 tsp vegetable stock powder
• 1 tbsp tomato paste
• 450 ml water
• 100 ml cream
• 180g spaghetti
• 40 g Parmesan
• rosemary
• Thyme
• 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quickly cooked with simple ingredients

Clean the mushrooms, cut them into eighths, and fry them in olive oil in a fairly small pan. Dice the onions and add them to the pan. Dice a clove of garlic, if desired, and add them. Season with salt, pepper, and paprika. Sauté the tomato paste and then deglaze with water and cream. Finely dice or grate the Parmesan cheese and add it to the sauce. Depending on the size of the pan, add the spaghetti, whole or halved, to the pan and add the vegetable stock powder, rosemary, and thyme. Cover and simmer over medium heat for about 15 to 20 minutes (depending on the pasta). Stir occasionally to prevent the pasta from sticking together or to the bottom. When the pasta is al dente, the sauce should be nice and creamy. Add more seasoning if desired (better now than adding too much beforehand). Stir in some sour cream before serving. It’s not necessary, but it adds a nice flavor to the pasta.