Spätzle pan with spinach and paprika sauce

Ingredients for 2 servings:

• 200 g Spätzle, cooked
• 1 handful of spinach, fresh
• 70 g tomato paste
• 1 m.-sized onion(s)
• 1 chili pepper(s)
• 1 bell pepper(s), red
• 1 tsp dried herbs of Provence
• ½ tsp sweet paprika powder
• 1 tbsp oil
• ½ tsp pepper, ground
• ½ tsp salt
• e.g. vegetable broth
• 100 ml water
• e.g. Cheddar cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian leftovers

Peel the onion and dice into small cubes. Wash the bell pepper and chop into larger pieces. Deseed and finely chop the chili. Wash the spinach. Heat 1 tablespoon of oil in a pan and first sauté the onion. After about 2 minutes, add the chili and bell pepper and sauté for another 2 minutes. Add the tomato paste and Provençal herbs. Deglaze with a little water and season with salt, paprika, vegetable stock (if desired), and pepper. Add the spinach and cover the pan. When the spinach has broken down, stir, add the spaetzle, and mix. Season again. Garnish with coarsely grated Cheddar cheese and serve.