Pasta with mushroom and spinach cream sauce

Ingredients for 2 servings:

• 200 g mushrooms, preferably brown
• 200 ml cream
• 250 g creamed spinach, frozen
• 100 g diced ham, low-fat
• 400 g pasta, preferably tagliatelle
• 2 small onions
• 1 clove(s) garlic
• some paprika powder
• salt and pepper
• 50 ml red wine
• some olive oil
• e.g. Parmesan
• some balsamic cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the onions and garlic, trim the stems from the mushrooms, clean them, and quarter them. Fry the onions, bacon, and garlic in hot oil in a non-stick pan over medium heat until the onions are translucent. Stir in a little paprika and fry the mushrooms for about 3-4 minutes. Meanwhile, add the pasta. Heat the pan to high heat, then deglaze with red wine and bring to a boil. Stir in the cream and add the creamed spinach. Simmer the sauce until the pasta is tender, then season with salt and pepper. The pasta goes well with Parmesan cheese slices and balsamic vinegar.