Spaghetti with minced-cheese sauce
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 250 g Mushrooms
- 1 (approx. 250 g) Courgette
- 200 g cherry tomatoes
- 2 TABLESPOONS Oil
- 400 g mixed minced meat
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 150 ml dry white wine
- 300 ml Vegetable broth (instant)
- 400 g Spaghetti
- 7-10 Tbsp Salt
- 100 g Whipped cream
- 1 (62,5 g) Corner cream cheese
- 1-2 TABLESPOONS sauce thickener
- 5 Stem(s) Thyme
- 50 g Parmesan cheese
Directions
- 1
Peel and finely dice the onion and garlic. Clean and slice the mushrooms. Wash and clean the zucchini, cut them in half lengthwise and also cut into slices. Wash and halve cherry tomatoes.
- 2
Heat 1 tablespoon of oil in a frying pan. Sauté the mushrooms in it while turning, remove. Add zucchini to the hot frying oil, fry briefly and remove. Add 1 tablespoon of oil to the frying pan. Fry the minced meat in it until crumbly, add onion and garlic and fry briefly.
- 3
Season everything with salt, pepper and paprika. Deglaze with white wine and stock. Bring to the boil and simmer for about 2 minutes. Cook spaghetti according to package instructions in plenty of boiling salted water. Add cream.
- 4
Melt the cheese in the sauce. Stir in the sauce thickener. Add mushrooms, zucchini and tomatoes and simmer for another 5 minutes. Pluck the thyme leaves from the stems and add them to the sauce. Season sauce again.
- 5
Finely grate the parmesan. Drain the pasta, drain well and serve with the sauce. Sprinkle with parmesan cheese.
Nutrition Facts
900 kcal
81 g
43 g
42 g
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