Minced noodle pan with herb sauce

Name: Minced noodle pan with herb sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 TABLESPOONS Butter or margarine; 4 TABLESPOONS Flour; 400 ml Milk; 400 ml Vegetable broth (instant); 2 stem(s) Parsley and marjoram; 4 Stem(s) Chervil; 1 small bunch of chives; 1/2 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g thin maccharoni; 1 (approx. 250 g) red pepper; 1 TABLESPOON Olive oil; 400 g mixed minced meat

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 TABLESPOONS Butter or margarine
4 TABLESPOONS Flour
400 ml Milk
400 ml Vegetable broth (instant)
2 stem(s) Parsley and marjoram
4 Stem(s) Chervil
1 small bunch of chives
1/2 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g thin maccharoni
1 (approx. 250 g) red pepper
1 TABLESPOON Olive oil
400 g mixed minced meat

Directions

1
Melt the fat in a pot. Stir in flour and sweat for 1 minute while stirring. Add 300 ml milk and vegetable stock while stirring. Bring the sauce to the boil and continue to cook over medium heat for about 2 minutes, stirring continuously.
2
Wash herbs. Pluck the leaves from the stems. Chop the chives finely. Cut cress from the bed. Puree the prepared herbs and 100 ml milk with a blender. Pour herb milk into the sauce and season with salt and pepper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean, wash and cut the peppers into strips. Heat the oil in a frying pan and fry the minced meat for 5-10 minutes, turning it over.
4
Fry the peppers for the last 3 minutes. Season with salt and pepper. Drain the pasta water. Add minced meat to the noodles, pour sauce over it and garnish with parsley and cress.