Spaghetti with mushrooms, spring onions and herb crème fraîche

Ingredients for 1 servings:

• 100 g spaghetti (durum wheat)
• 200 g mushrooms, brown
• ½ shallot(s)
• 1 spring onion(s)
• 1 tbsp tomato paste
• 3 tbsp crème fraîche with herbs
• salt and pepper
• some Parmesan

Instructions

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

Spaghetti with mushrooms

Finely dice the shallot. Brush the mushrooms to remove any soil, remove any dry or unsightly parts, and then cut into pieces (do not wash). Wash the spring onions, remove any roots and tough green parts, and slice them into thin rings (reserve some of the green parts). Bring enough water to a boil for the spaghetti and add salt shortly before cooking. Add the spaghetti to the boiling water and cook until “al dente,” stirring occasionally. Heat a pan and heat about 2 tablespoons of rapeseed oil. Sauté the diced shallot in the heated oil until lightly translucent. Add the mushrooms and cook over relatively high heat. Gradually reduce the pan temperature at this point (the mushrooms should shrink by about half without absorbing any water, so do not season yet). Towards the end of the cooking time, add the spring onions (except for the last green parts) and cook. Add a tablespoon of tomato paste to the center of the pan and lightly toast. Top up with a little pasta water and let everything cool slightly. The dish shouldn’t be allowed to cook any further or dry out. Just before the spaghetti is finished cooking, season the mushrooms with salt and pepper and add a little more of the pasta water. Stir in 2-3 tablespoons of herb crème fraîche and add the remaining spring onion greens. Season the mushroom pan again to taste. Drain the pasta after it’s cooked and add it to the mushroom pan. Arrange everything on a plate and sprinkle with some Parmesan cheese (preferably shaved or grated).