Wholesome spaetzle with mushroom sauce

Ingredients for 2 servings:

• 125 g Spätzle (whole-grain Spätzle without egg, organic)
• 250 g mushrooms, brown (organic)
• 1 m.-large onion(s), (organic)
• 1 garlic clove(s) (organic)
• 250 ml milk, fresh low-fat (1.5%), (organic)
• some salt and pepper
• a few stalks of parsley (organic)
• 2 slices of ham (organic), optional
• 1 handful of melting oat flakes (organic)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fast and low-fat

Prepare the spaetzle according to the package instructions. Heat about 4 tablespoons of water in a non-stick pan until very hot. Peel and finely chop the onion, peel and press the garlic, and, if desired, finely dice the ham. Sauté the onions, garlic, and optionally the ham in the pan, stirring occasionally to prevent burning. When the onions are translucent and lightly browned, add the cleaned and finely chopped mushrooms and continue to cook for about 5 minutes, stirring constantly. Add a little more water if needed. Reduce the heat to medium, season with salt and pepper, and add the milk. Simmer for about 5 minutes, gradually stirring in the instant noodles until the desired consistency is reached. Remove the garlic clove. Stir in the torn parsley and serve the drained spaetzle with the mushrooms. This dish is simple and quick to prepare. It deliberately requires only a few ingredients, but they should be of the highest quality.