Conny's Greek pasta pot

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 large tomatoes
• 2 m.-large carrot(s)
• 1 large onion(s)
• 250 g minced meat, mixed
• 4 garlic cloves
• 1 stalk(s) leek
• 100 ml cream
• 2 tbsp olive oil
• 1 liter of water, more if needed
• 500 g pasta, Greek (Kritharaki)
• 200 g feta cheese
• curry powder
• pepper
• Salt
• dill
• Paprika powder, hot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Super easy and perfect as a party dish!

First, peel the onion and cut it into approximately 1 cm x 1 cm cubes. Peel and finely chop the garlic cloves. Then fry both together in olive oil in a large pot. When the onions are slightly translucent, add the minced meat and let it cook. Pour in the water and add the bell peppers (diced 2 cm x 2 cm), the tomatoes (diced 3 cm x 3 cm), the leek (cut into 1 cm rings), the carrots (cut 0.5 cm thick and quartered), and the pasta. Simmer for about 20 minutes, until the pasta and vegetables are tender. Add the cream and tomato paste. If there isn’t enough water to cook the pasta, just add more. Season with a little curry powder and pepper, as well as plenty of salt, dill, and paprika. The whole thing should now be spicy! Note: I’m not much of a meat fan, but you can double the amount of minced meat if you like. You can also cook this stew without any meat. So for the vegetarians among you, it tastes great.