Spätzle with Creamy Mushroom Sauce and Roasted Brussels Sprouts
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This German-inspired vegetarian dish features tender spätzle noodles smothered in a rich and creamy mushroom sauce. The sauce is made with garlic, thyme, and a splash of white wine for added depth of flavor. Roasted Brussels sprouts add a pop of color and nutrition to this hearty and satisfying meal.
Pantry Items
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1/4 cup unsalted butter
- 1 pound brussels sprout
- 8 ounces mushroom
- 2 tablespoons olive oil
- 1 pound spätzle noodles
- 1/2 cup vegetable broth
- 1/4 cup all-purpose flour
- 2 tablespoons white wine
Seasonings & Spices
- 3 cloves fresh garlic
- 1/2 teaspoon dried thyme
- clove salt
- clove black pepper
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