Pasta Pan À La Maggi-Fix

Summary

Ingredients

• 1 onion (s), diced
• 250 g meat (poultry, schnitzel, minced meat, etc.), diced
• some oil
• 300 g veetables, (frozen or fresh mixes)
• 1 tablespoon tomato paste or ketchup (to taste)
• Paprika powder, noble sweet or curry powder
• salt and pepper
• Broth, grains
• 750 ml water
• 250 g pasta, raw

Print Recipe Pin Recipe

Instructions

1. Fry the onion and the meat in the oil. Add the chopped vegetables (frozen or fresh such as a mixture of broccoli, cauliflower, carrots, peas, or red / yellow / green peppers, zucchini, or finely chopped white cabbage). With a little tomato paste (makes the stew a little thicker) and spices to taste (in Italian it is sweet or hot with paprika, some chilli, oregano - more Asian it is with curry and mustard powder) and a little granulated broth (instead of salt) and pepper.
2. Add the raw pasta and pour in the water.
3. Stir well, bring to the boil and simmer until the noodles are ready.
4. Tip: The proportions are important here: 250 g pasta to 3/4 l liquid. If the whole thing gets too soupy, you can bind with a little starch mixed in cold water (or sauce thickener) or add a little sour cream or cream cheese at the end.
5. It works very well and - like any sensible stew - tastes even better when warmed up!