Whole wheat spaghetti with chard and cherry tomato sauce and fillet strips

Ingredients for 2 servings:

• 250 g whole wheat spaghetti or pasta of your choice
• 2 stalks of chard
• 6 cherry tomatoes
• 1 small onion(s)
• 1 clove(s) garlic
• 100 ml Cremefine 7% or vegetarian alternative
• 200 g beef fillet(s) or other fillet meat
• Salt
• Paprika powder, hot
• pepper
• oregano
• Fat for frying
• e.g. Parmesan

Instructions

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

Cook the pasta according to the package instructions. Slice the chard stalks into thin strips and finely chop the leaves. Chop the onion and garlic. Heat a little fat in a pan and fry the chard stalks with the onion and garlic. Deglaze with water and Cremefine and simmer for about 10 minutes. Cut the tomatoes into pieces and add them to the pan with the chard leaves; continue to simmer. Cut the fillet into strips and fry briefly in a separate pan. Then add to the chard sauce. Add all the seasonings. The sauce is ready when the chard stalks are still slightly firm to the bite. Drain the pasta, transfer to plates, and pour the sauce over the top. Parmesan cheese goes well with it.