Rigatoni with curry mince sauce, carrots and peas

Name: Rigatoni with curry mince sauce, carrots and peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g frozen peas; 2–3 Carrots; 7-8 Stem(s) Oregano; 400 g Rigatoni pasta; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 500 g mixed minced meat; 15 g Butter or margarine; 1-2 TEASPOONS curry + something to dust; 25 g Flour; 500 ml Vegetable broth (instant); 150 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g frozen peas
2–3 Carrots
7-8 Stem(s) Oregano
400 g Rigatoni pasta
7-10 Tbsp Salt
1 TABLESPOON Oil
500 g mixed minced meat
15 g Butter or margarine
1-2 TEASPOONS curry + something to dust
25 g Flour
500 ml Vegetable broth (instant)
150 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Defrost the peas. Peel and wash the carrots and cut them diagonally into thin slices. ##Wash and dab dry oregano and, except for something to garnish, pluck leaves from the stalks and chop finely.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Fry the minced meat for about 5 minutes until crumbly. Add fat. ##Dust the minced meat with 1-2 tsp. curry and flour and sauté briefly.
3
Deglaze with broth little by little. Add peas, oregano and carrots and let simmer for 2-3 minutes while stirring. Stir in 3 tsp. sour cream. Season with curry, salt, pepper and 1 pinch of sugar. Drain noodles and arrange on plates with minced sauce.
4
Place 1 teaspoon of sour cream as a blob on each, dust with ##curry## and garnish with the rest of oregano.