Pasta with Minced Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g mushrooms
- 25 g tomato (s), dried
- 1 onion (s)
- 250 g minced meat, mixed
- 2 tablespoons oil
- some butter
- some salt and pepper
- 200 ml whipped cream
- 200 g pasta, e.. mussel pasta
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut in half or into quarters depending on the size. Finely dice the dried tomatoes. Peel the onion and also finely dice it.
- Fry the mince in a large pan in 2 tablespoons of hot oil over high heat until it is roughly crumbly, season with salt and pepper. Add onions and fry until translucent over medium heat. Remove the mince mixture from the pan.
- Melt some butter in the pan. Fry the mushrooms in it over medium to high heat for about 3 minutes, season with salt and pepper.
- Add the mince, dried tomato cubes and whipped cream, bring to the boil and cook over a low heat for 10 minutes.
- In the meantime, cook the noodles in plenty of boiling salted water until they are firm to the bite. Drain and serve with the sauce. Sprinkle with the chives rolls.
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