Cream Pasta Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g round beef
- 1 tablespoon oil or margarine
- 1 bunch spring onion (s)
- 1 small bell pepper (s), red
- 1 clove garlic
- 2 tablespoon tomato paste
- 1 liter vegetable broth, 4 teaspoons broth, instant
- 250 g fork spahetti
- 200 g tomato ricotta spread, e.. brunch
- salt
- Ground pepper
- Pul Biber, according to taste or heat
To sprinkle:
- Basil leaves, dried or fresh
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Finely dice the bell pepper and garlic, cut the spring onions into rings.
- Heat the oil in a large saucepan with a lid. Fry the mince in it until crumbly, season with salt and pepper. Add the vegetables. Sweat the tomato paste. Deglaze everything with the broth. Stir in the noodles so that they are covered with the broth. Put the lid on the saucepan and let everything simmer for 10 minutes over medium heat.
- Stir in the spread and let the pasta pan stand for another 5 minutes without the lid. Season the dish again with the spices.
- Sprinkle the basil over the pasta pan before serving.
- The vegetables and the type of spread can be exchanged according to taste and availability.
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