Pasta Pan À La Maggi-Fix
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- 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.
- Add the raw pasta and pour in the water.
- Stir well, bring to the boil and simmer until the noodles are ready.
- 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.
- It works very well and - like any sensible stew - tastes even better when warmed up!
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