Spätzle with Mushrooms, Leeks & Thyme

a cosy, cheesy Winter meal
icon 60 min
späetzle with mushroom leek and thyme © foodspring

For a fun and delicious meal for a cold Winter evening, try making homemade spätzle. You just mix up a simple dough made with eggs, spelt flour and our instant oats for a healthy, high-protein noodle. You can serve them any way you like but we’ve gone for a warming combination of cheese, mushrooms, leeks and thyme.


4 Persons


  • 2
    egg whites
  • 3
    whole eggs
  • 200 g
    spelt flour
  • 100 g
    Instant Oats
  • 150 ml
    skimmed milk
  • 0.5 tsp


  • 800 g
    mushrooms, sliced
  • 1 tbsp
    olive oil
  • 6
    sprigs thyme, leaves picked
  • 2
    leeks, cleaned and sliced into 1cm coins.
  • 2 tbsp
  • 50 g
    low fat cream cheese
  • 50 g
    Emmental cheese, grated


  • 1

    Combine the egg whites, eggs, spelt flour, instant oats, milk and salt in a large bowl, beating the mixture to get a wet dough. Set aside to rest for 5 minutes.

  • 2

    Bring a large pot of well-salted water to the boil. Press a few tablespoons of the wet dough through a colander or späetzle maker into the boiling water. Alternatively, spread a few tablespoons of the dough over a small cutting board and use a wet butter knife to scrape very thin slices of the dough into the water. Once the noodles float to the surface of the water, use a slotted spoon to remove them to a bowl. Repeat until all the dough has been used up.

  • 3

    Place the mushrooms into a large frying pan with a pinch of salt and let cook over a medium-high heat, stirring occasionally, until they’ve released all their water and are starting to brown. Stir in the oil and thyme and continue to cook for a few minutes more until golden. Remove from the pan and set aside.

  • 4

    Return the pan to the heat and add 1 tbsp butter and the leeks. Cook, stirring occasionally, over a medium-low heat, until softened and starting to turn golden. Remove from the pan and set aside.

  • 5

    Return the pan to the heat and add the cooked späetzle along with the remaining butter and cream cheese. Stir together until fully coated. Stir in the mushrooms and leeks.

  • 6

    Divide between bowls and top with the Emmental cheese. Serve hot.

  • 1
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Recipe Overview

Total time
60 min

Nutritional value, per portion

599 kcal