Summary

Ingredients

• 200 g pasta, (e.. fusilli)
• 200 g pork schnitzel, (alternatively turkey)
• 1 leek
• 2 carrot (s)
• 2 bell pepper (s), (e.g. red and yellow)
• 3 tablespoon processed cheese, low-fat
• 100 ml vegetable stock
• 100 ml cream
• 0.5 ½ onion (s)
• oil
• salt and pepper
• Paprika powder

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Instructions

1. Chop the pork. Slice the leek and carrots, dice the onion and cut the bell pepper into small pieces.
2. Cook the pasta in plenty of salted water until al dente.
3. Fry the meat with half of the onions in a little oil in a non-stick pan. Season with salt, pepper and a little paprika. Then take it out and keep it warm. Now fry the vegetables with the other half of the onions in the same pan. Deglaze with the vegetable stock and simmer until the vegetables are cooked but still firm to the bite. Add the cream and stir in the processed cheese. Season to taste with salt and pepper.
4. Put the meat with the onions and the pasta in the pan and serve.