Ingredients
120 ml cream
200 g spaghetti
80 g Parmesan cheese
2 cloves of garlic
Nutmeg, pepper, and salt
Paprika powder
1 tsp vegetable stock powder
1 tbsp tomato paste
1 onion
500 ml water
250 g mushrooms
2-3 tbsp olive oil
Parsley, rosemary, and thyme
50 g sour cream
Preparation
Clean the mushrooms, quarter them, and sauté them in olive oil in a medium-sized pan. Dice the onion and add it to the pan. If desired, dice 2 cloves of garlic and add them as well.
Season with nutmeg, pepper, paprika, and salt. Sauté the tomato paste briefly, then deglaze with the water and cream. Now dice or grate the Parmesan cheese and add it to the sauce. Depending on the size of your pan, add the spaghetti whole or halved to the pan and add the vegetable stock powder, parsley, thyme, and rosemary.
Now put the lid on and simmer everything over medium heat for 20 minutes. Stir occasionally to prevent the pasta from sticking together or to the bottom of the pan.
When the pasta is al dente, the sauce should be nice and creamy. Season to taste. Stir in some sour cream before serving. It’s not essential, but it adds a lovely flavor to the pasta. Delicious!