Fine pasta casserole

Name: Fine pasta casserole
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 125 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 6 Pork fillet medallions (approx. 50 g each); 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 medium-sized onions; 1 (approx. 200 g) Courgette; 1 (approx. 200 g) yellow pepper; 150 ml White wine; 250 g Whipped cream; 1 package Onion soup; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 2

125 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
6 Pork fillet medallions (approx. 50 g each)
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 medium-sized onions
1 (approx. 200 g) Courgette
1 (approx. 200 g) yellow pepper
150 ml White wine
250 g Whipped cream
1 package Onion soup
7-10 Tbsp Parsley

Directions

1
Cook the pasta in salted water for about 5 minutes. Drain and let drain. Wash pork fillet medallions, dab dry and season with salt and pepper. Heat oil in a pan and fry the medallions in it for about 1 minute on both sides.
2
Remove and set aside. In the meantime peel onions and cut them into slices. Clean and wash the zucchini and peppers. Cut the zucchini into slices and the peppers into large pieces. Fry the onions, zucchini and peppers in the frying fat.
3
Season with salt and pepper. Take out and put aside. Dissolve roast with white wine, add cream and 1/2 litre water. Bring to the boil and stir in the soup powder. Let simmer for another 10 minutes.
4
Place the pasta, medallions, onions, zucchini and peppers in an ovenproof dish. Add the onion soup and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes.
5
Serve garnished with parsley.