in creamy sauce with pine nuts
brown mushrooms 100g
onion 1
garlic clove 1
red chili 1
pine nuts 18g
egg spaetzle 400g
cream (15% fat) 200g
vegetable stock 2g
tomato 1
Mixture "Smoky BBQ" 1g
Baby spinach 100g
Slice brown mushrooms. Peal onion and finely dice. Peal garlic and chop finely. Halve chili lengthways, core seeds and finely chop chili halves.
In a large pan without adding fat, saut茅 pine nuts over medium heat for 3-5 minutes until fragrant. Then remove pine nuts from the pan and let cool.
Heat oil in the same pan and saut茅 the spaetzle until crispy for approx. 5 min. Then transfer the spaetzle into a large bowl and set aside. Heat the oil again in the pan and saut茅 the mushrooms, garlic, onion and chili cubes (spicy!) For about 5 minutes.
Douse the vegetables with the cream, stir in the vegetable stock and simmer for approx. 2 minutes until the sauce thickens slightly.
Halve the tomato, remove the stalk and chop the tomato halves roughly.
Add spaetzle, diced tomatoes, pepper mixture and baby spinach and mix well.
Season with salt and pepper.
Arrange spinach and spaetzle pan on deep plates moglie, sprinkle with pine nuts and enjoy.
