Cheese kritharaki pan with minced meat and herb cream cheese

Ingredients for 2 servings:

• 250 g noodles (kritharaki)
• 300 g minced meat
• 30 g herb cream cheese
• 5 peppers, pickled
• 1 zucchini
• 1 bell pepper
• 20 ml vegetable stock
• 1 tbsp oil for frying
• 50 g feta cheese
• Water for the pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Greek pasta dish with peppers

First, cook the kritharaki noodles according to the instructions and then drain. In the meantime, fry the minced meat in a pan and after a few minutes, fry the washed and chopped zucchini and bell peppers. Prepare a little chicken stock in a cup. I use 1 teaspoon of powder and mix it with a splash of water. Dissolve the cream cheese in the stock to form a thick sauce. Add the cooked kritharaki noodles to the pan and pour the sauce over them. The pasta shouldn’t float; it should be more like a marinade. After the peppers have drained a bit, deseed some and chop them finely. Stir everything in the pan with the diced feta and let it simmer for a while. It tastes best when the feta has melted slightly.