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🍝 Spaghetti with Mushrooms

529 kcal · 30 min · 4 servings

Ingredients

• 800 g Portobello mushroom
• 1 small onion
• 4 tbsp chives
• 400 g whole wheat spaghetti
• salt
• 5 tbsp butter
• pepper (from the mill)
• 1 pinch freshly ground nutmeg
• 1 dash lemon juice
• freshly grated Parmesan (to taste)

Instructions

1. 1. Clean the mushrooms and wipe them with a damp kitchen cloth.
2. 2. Slice the mushrooms.
3. 3. Peel the onion and dice it very finely.
4. 4. Wash the chives and cut them into small rings.
5. 5. Cook the spaghetti in plenty of salted water according to the package instructions until al dente.
6. 6. Drain the pasta and let it drain well.
7. 7. Heat the butter in a pan.
8. 8. Fry the mushroom slices in it.
9. 9. Wait until the liquid released by the mushrooms has evaporated.
10. 10. Season the mushrooms with salt, pepper, nutmeg, and a little lemon juice.
11. 11. Fold the drained spaghetti into the mushrooms.
12. 12. Heat the mixture briefly if necessary.
13. 13. Divide the spaghetti onto four pre-warmed plates.
14. 14. Sprinkle the chives and freshly grated Parmesan over the dish.
15. 15. Serve the spaghetti immediately.

Nutrition per serving

• kcal: 529
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 63 g