1. Wash the cherry tomatoes thoroughly, dry them, and cut them in half. In a bowl, mix with 1 tablespoon of olive oil, 1 tablespoon of honey, and a pinch each of salt and pepper, then set aside to marinate.
2. If necessary, clean the mushrooms with a paper towel and quarter or sixth them depending on their size. Halve the onion, peel it, and dice finely. Wash the spinach and spin dry in a salad spinner. In a pot, bring about 5 liters of salted water to a boil over high heat.
3. Heat 2 tablespoons of olive oil in a pan over high heat and sauté the mushrooms for about 2–3 minutes, stirring occasionally. Season the mushrooms with salt, reduce the heat, add the onion, and sauté for another 2 minutes over medium heat.
4. Deglaze with cream, stir in the tomatoes, and let everything simmer for about 2–3 minutes. Meanwhile, cook the spaghetti in boiling salted water for about 9 minutes until al dente.
5. In the meantime, add the spinach to the mushroom mixture and let it wilt. Drain the spaghetti in a colander, let it drip, and mix with the spinach-mushroom sauce. Season well with salt and pepper, plate immediately, and serve. Enjoy your meal!
Nutrition per serving
kcal: 765
Protein: 15 g · Fett/Fat: 32 g · Carbs: 106 g
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