← All recipes

🍝 Spaghetti with Mushroom Tomato Sauce

469 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat spaghetti
• salt
• 6 spring onions
• 400 g mushrooms
• 6 tomatoes
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tsp chopped thyme
• 2 tbsp chopped parsley
• lemon juice
• pepper (from a mill)
• 4 tbsp sour cream
• thyme (for garnish)

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add a generous amount of salt to the boiling water.
3. 3. Cook the spaghetti in the salted water until they are al dente (firm to the bite).
4. 4. Remove the spaghetti from the heat and set aside the cooking water.
5. 5. Thoroughly wash the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Clean the mushrooms to remove dirt and trim off the tough stem ends.
8. 8. Slice the mushrooms into thin pieces.
9. 9. Wash the tomatoes under running water.
10. 10. Remove the tough cores and seeds from the tomatoes.
11. 11. Dice the cored tomatoes into small cubes.
12. 12. Peel the garlic cloves and remove the germ.
13. 13. Slice the garlic into thin pieces.
14. 14. Heat oil in a large skillet over medium-high heat.
15. 15. Add the spring onion rings, mushroom slices, and garlic to the hot pan.
16. 16. Sauté the vegetables for 3 to 4 minutes until fragrant.
17. 17. Add the chopped herbs to the pan and stir briefly.
18. 18. Add the tomato cubes to the pan.
19. 19. Add the drained spaghetti to the pan with the vegetables.
20. 20. Toss everything well to coat the pasta evenly with the sauce.
21. 21. Season the mixture with salt to taste.
22. 22. Add some lemon juice and stir it in.
23. 23. Finish by seasoning with black pepper.
24. 24. Portion the spaghetti onto individual plates.
25. 25. Place one tablespoon of sour cream on top of the pasta.
26. 26. Garnish each plate with fresh thyme sprigs.
27. 27. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 469
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 69 g