Clean the mushrooms, cut them into 8 and brown them in olive oil in a not too small frying pan. Then dice the onion and add it to the frying pan. If you like, dice 2 cloves garlic and add them.
Season with nutmeg, pepper, paprika and salt. Sweat the tomato paste and then deglaze with the water and cream. Now, cut or grate the parmesan and add it to the sauce. Depending on the size of the pan, place the spaghetti in half or whole in the pan and add the vegetable stock powder, parsley, thyme and rosemary.
Now, put the lid on and let everything simmer over medium heat for 20 minutes, stirring occasionally so that the pasta does not stick together or to the bottom.
When the pasta is al dente, the sauce should be nice and creamy. Season again if you like. Stir in the sour cream before serving. Doesn’t have to be, but adds a nice flavor to the pasta.
Enjoy!
