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🍽️ Colorful Vegetable Spätzle Skillet

619 kcal · 20 min · 4 servings

Ingredients

• 800 g BÜRGER Swabian Egg Spätzle
• 2 tbsp Butter
• 1 Onion(s)
• 1 Garlic Clove(s)
• 100 g Mushrooms, brown
• 3 tbsp White Wine
• 200 g Cream
• 1 tsp Vegetable Bouillon Powder
• 100 g Spinach Leaves
• 8 Cherry Tomato(s)
• Salt and Pepper
• 30 g Parmesan

Instructions

1. 1. Heat one tablespoon of butter in a large skillet. Fry the spätzle in it for about 3 minutes, then remove them from the pan.
2. 2. Peel the onion and garlic and dice them finely. Clean the mushrooms and cut them into quarters. Heat the remaining butter in the same pan. Fry the onion, garlic, and mushrooms in it for 5 minutes.
3. 3. Deglaze everything with white wine and let it simmer briefly. Then add the cream and vegetable bouillon powder and let the sauce simmer for another 3 minutes.
4. 4. Wash the spinach and shake it dry. Wash the cherry tomatoes and halve them. Add the tomatoes, spätzle, and spinach to the cream sauce. Mix everything well and season with salt and pepper. Grate the parmesan over the spätzle and serve the dish immediately.

Nutrition per serving

• kcal: 619
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 75 g