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🍝 Spaghetti with Thyme and Field Mushrooms

592 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• Salt
• 1 Shallot
• 2 Cloves of garlic
• 400 g fresh brown mushrooms
• 3 Stalks Spring onions
• 4 Sprigs Thyme
• 2 Sprigs Basil
• 2 tbsp Olive oil
• Pepper (from the mill)
• 80 g freshly grated Parmesan

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the spaghetti in the salted water until al dente (firm to the bite).
3. 3. Peel the shallot and the garlic.
4. 4. Finely dice the shallot and the garlic.
5. 5. Clean the field mushrooms of dirt.
6. 6. Quarter the field mushrooms.
7. 7. Wash the spring onions.
8. 8. Remove the dry ends of the spring onions.
9. 9. Cut the spring onions into fine, long strips.
10. 10. Wash the thyme and the basil.
11. 11. Shake the herbs dry.
12. 12. Pluck the leaves off the thyme and the basil.
13. 13. Roughly chop the basil leaves.
14. 14. Heat the oil in a pan.
15. 15. Add the shallot and the garlic to the pan.
16. 16. Sauté the vegetables until translucent.
17. 17. Add the field mushrooms to the pan.
18. 18. Fry the mushrooms until the liquid has evaporated.
19. 19. Add the plucked herbs to the pan.
20. 20. Season the mixture with salt and pepper.
21. 21. Taste and adjust the seasoning.
22. 22. Reserve three tablespoons of pasta water.
23. 23. Add the drained pasta to the pan.
24. 24. Add the reserved pasta water to the pan.
25. 25. Add the spring onion strips to the pan.
26. 26. Toss everything briefly to combine.
27. 27. Warm the serving plates.
28. 28. Plate the pasta on the warmed plates.
29. 29. Grate parmesan over the finished pasta.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 592
• Protein: 26 g · Fett/Fat: 13 g · Carbs: 91 g