I first tried this type of pasta when I was in Trentino, and I found it truly exquisite! I love it both for its texture and taste! These Spinach Spätzle with Champignons are a truly amazing first course
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 25 oz spätzle (spinach)
- 14 oz mushrooms (champignons)
- 1 cup béchamel sauce
- to taste Fine salt
- to taste Parsley (chopped)
- 1 tsp Cumin seeds
- 1 tsp Thyme
- to taste Ground ginger
- to taste Black pepper (ground)
- 2 tsps Lemon juice
- 2 cloves Garlic
- 1 onion
- 2 tbsps Olive oil
Preparation
Clean the mushrooms well, cut them into slices.
In a pan, sauté the garlic and onion in the oil.
Add the mushrooms and brown for about 10 minutes. At this point, add the béchamel sauce (for the recipe click on the link), spices, salt, pepper, parsley, and lemon juice. Cook for about 30 minutes.
In a pot with plenty of salted water, cook the spätzle; as soon as they rise to the surface, they are cooked, which takes just a few minutes.
Drain the pasta with a slotted spoon and place it directly in the pan with the mushroom sauce. If too dry, add some cooking water. Sauté over high heat and serve hot.
Tips/Suggestions
You can also try the Spinach Spätzle simply sautéed in a pan with a bit of butter, sage, and a sprinkle of grated Parmesan cheese: I find them delicious even with such a simple seasoning!
If you liked the Spinach Spätzle with Champignons, try other recipes with Spätzle:
Pumpkin Spätzle with Celery Sauce
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