Spätzle pan with spinach & mushrooms

Ingredients for 2 servings:

• 150 g mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• 1 tomato(s)
• 1 chili pepper(s)
• 1 handful of walnuts
• 400 g spaetzle
• 200 ml whipped cream
• 2 g vegetable stock
• 100 g baby spinach
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Slice the mushrooms, dice the onion and tomato, and finely chop the garlic and chili. Briefly roast the walnuts in a pan without fat, then set aside. Fry the spaetzle in a little oil, then set aside in a bowl. Sauté the mushrooms, chili, garlic, and onion with a little oil. Deglaze the pan-fried vegetables with the cream and season with vegetable stock. Add the spaetzle and diced tomatoes and toss everything together. Gradually stir in the spinach and sauté until it collapses. Season with salt and pepper, divide among the plates, and sprinkle with the walnuts.