Spaghetti with minced cream leek

Name: Spaghetti with minced cream leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Leeks (leek); 250 g Mushrooms; 400 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 400 g mixed minced meat; 400 ml Vegetable broth (instant); 100 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 30 g grated parmesan cheese; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Leeks (leek)
250 g Mushrooms
400 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Oil
400 g mixed minced meat
400 ml Vegetable broth (instant)
100 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
30 g grated parmesan cheese
1/2 bunch Parsley

Directions

1
Clean and wash the leek and mushrooms. Cut the leek into slices. Halve mushrooms if necessary. Cook pasta in salted water for 8-10 minutes. Drain well afterwards. Heat the oil in a large pan.
2
Brown the minced meat in it until crumbly. Add leek and mushrooms and also fry. Deglaze with stock and cream. Bring to the boil and thicken with sauce thickener. Season with salt, pepper and paprika. Stir cheese into the sauce.
3
Wash parsley, dab dry and chop. Serve spaghetti with the sauce. Sprinkle with parsley.