Whole‑grain Pasta with Creamy Mushroom Sauce

Ingredients

• 300 g whole‑grain spaghetti
• Salt
• 500 g mushrooms
• 1 Garlic clove
• 4 Spring Onions
• 6 thyme sprigs
• 1 tbsp Olive Oil
• 100 ml dry white wine
• 250 g cream cheese (45% fat)
• Pepper
• 40 g parmesan (1 piece)

Instructions

1. 1.

   Cook the whole‑grain spaghetti in salted water according to package instructions until al dente.

2. 2.

   Meanwhile, clean and slice the mushrooms. Peel and finely chop the garlic. Trim the spring onions, wash them, cut into rings, and set aside some green for garnish. Rinse the thyme and shake dry; pluck leaves from three sprigs, chop them, and reserve the rest of the thyme.

3. 3.

   Heat the oil in a pan. Sauté the garlic with the spring onions and mushrooms over medium heat for 1–2 minutes. Deglaze with wine. Add the chopped thyme, stir in the cream cheese, and let simmer for 2–3 minutes on medium heat. If needed, add a splash of pasta water. Season with salt and pepper.

4. 4.

   Drain the noodles in a colander, let them dry briefly, and divide among four plates. Spoon the mushroom sauce over the pasta, sprinkle grated Parmesan on top, and garnish with remaining spring onions and thyme.