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🍽️ Cheese Spätzle with Parsley and Mushrooms

574 kcal · 30 min · 4 servings

Ingredients

• 200 g whole grain spätzle
• salt
• 1 onion
• 100 g mushrooms
• 2 tbsp olive oil
• 80 g turkey ham (diced)
• 1 bunch parsley
• pepper
• nutmeg
• 50 g alpine cheese

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the spätzle in it for as long as indicated on the package until they are firm to the bite.
3. 3. Take the onion and peel it.
4. 4. Cut the onion in half.
5. 5. Cut the two halves into thin slices.
6. 6. Clean the mushrooms of dirt.
7. 7. Slice the mushrooms.
8. 8. Heat the oil in a coated pan.
9. 9. Add the onion slices, the mushrooms, and the ham cubes to the pan.
10. 10. Fry the ingredients over medium heat.
11. 11. Stir occasionally while doing so.
12. 12. Let the mixture cook for five minutes.
13. 13. Wash the parsley under running water.
14. 14. Shake the parsley dry.
15. 15. Pluck the leaves from the stems.
16. 16. Chop the parsley leaves coarsely.
17. 17. Add the chopped parsley to the mushroom mixture in the pan.
18. 18. Pour the spätzle into a large sieve.
19. 19. Add the still moist spätzle directly to the vegetables.
20. 20. Mix everything well together.
21. 21. Season the spätzle with salt.
22. 22. Season the spätzle with pepper.
23. 23. Grate some nutmeg over the spätzle.
24. 24. Grate the Alpine cheese finely.
25. 25. Fold the grated cheese into the hot spätzle.

Nutrition per serving

• kcal: 574
• Protein: 33 g · Fett/Fat: 21 g · Carbs: 63 g