Pasta Pan with Roast Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g roast beef in one piece
- salt and pepper
- 150 g penne or other pasta
- Salt water
- 0.5 ½ glass peas with carrots
- 1 tablespoon vegetable oil
- 80 ml cream
- 80 g herbal cream cheese
- 40 g mountain cheese
Print Recipe
Pin Recipe Instructions
- Cut the roast beef into strips and season with salt and freshly ground pepper. Cook the pasta in salted water for 8 minutes, drain and drain. Drain the pea mixture while collecting the brew.
- Fry the roast beef in heated oil for 2 minutes and remove. Pour the pea liquid with the cream and cream cheese into the remaining roast fat and bring to the boil again. Add the roast beef, pasta and pea mixture, heat and season with salt and pepper again as desired.
- If desired, cut out small figures from the cheese or cut small cubes, arrange on the pasta pan and let melt lightly. The pea mixture can be further refined with broccoli, cauliflower or asparagus, depending on your preference.
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