Farfalle in vegetable cream sauce with mini cutlets
easy
40 mins
40 mins
Ingredients
- 4 thin pork cutlets (approx. 150 g each)
- 4 (30 g each) thin slices of cottage ham
- 7-10 Tbsp Pepper
- 1 Stalk leek (leek)
- 2 Carrots
- 1 yellow pepper
- 150 g Mushrooms
- 250 g Noodles (e.g. Farfalle)
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 300 ml Vegetable broth (instant)
- 100 g Cream processed cheese
- 100 g Whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat and dab dry. Cut each cutlet in half crosswise and beat a little flatter. Halve the ham slices lengthwise. Season meat with pepper and cover with ham. Fold over and fix with wooden skewers. Clean or peel and wash the vegetables.
- 2
Cut leek into thin rings. Halve carrots lengthwise and cut them into slices, peppers into pieces. Clean, clean and quarter the mushrooms. Prepare pasta in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a saucepan and fry the mushrooms. Add vegetables, sauté briefly and deglaze with broth. Bring to the boil, stir in processed cheese, add cream and simmer for about 5 minutes. Bind with sauce thickener. Season to taste with salt and pepper. In the meantime heat 2 tablespoons of oil in a pan. Fry the meat for 4-5 minutes while turning.
- 3
Add vegetables, sauté briefly and deglaze with broth. Bring to the boil, stir in processed cheese, add cream and simmer for about 5 minutes. Bind with sauce thickener. Season to taste with salt and pepper. In the meantime heat 2 tablespoons of oil in a pan. Fry the meat for 4-5 minutes while turning. Drain the noodles. Arrange on plates with vegetables and meat
Nutrition Facts
770 kcal
55 g
37 g
51 g
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