Pasta with Minced Meat, Leek and Carrots in Creamy Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 500 g minced meat, mixed
- 1 leek
- 5 carrot (s)
- 1 small onion (s)
- 150 g cream cheese
- 0.25 liter ¼ vegetable stock
- 50 ml cream
- 1 teaspoon mustard, grainier
- 1 tablespoon parsley, dried or fresh
- 1 teaspoon, heaped marjoram, dried
- salt and pepper
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- Wash the leek and cut into rings, peel and slice the carrots, and chop the onion.
- Fry the minced meat briefly in oil, then add the leeks and carrots and fry with them. Then add the chopped onion and fry with it.
- Deglaze with vegetable stock. Add processed cheese, cream and mustard. Let everything simmer for about 8 minutes. Then season with marjoram, parsley, salt and pepper to taste.
- If the sauce becomes too creamy from the processed cheese, you can add vegetable broth.
- Cook the pasta until al dente according to the instructions on the packet and serve with the sauce.
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