Curry cream noodles

Ingredients for 4 servings:

• 500 g pasta (spirelli pasta), cooked
• 400 g minced beef
• 1 stalk(s) leek
• 2 tbsp oil (olive oil)
• 1 can pineapple pieces
• 3 tbsp curry
• 1 tbsp broth, granulated
• salt and pepper
• 200 ml cream
• 6 tbsp tomato ketchup
• 4 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fast food

Cook the pasta according to the instructions until just al dente. During this time, prepare the sauce: Trim and wash the leeks, then slice them into thin rings. Heat the oil in a large pan and fry the minced meat until crumbly and brown. Add the leek rings. Drain the pineapple, reserving the juice, and fry everything vigorously for about 5 minutes, then deglaze with a little more of the juice. Add the curry powder, granulated stock, and ground pepper to taste. Add the ketchup and tomato paste. Stir well, adding a little more pineapple juice if desired. Cook on low heat with the lid closed for 5-8 minutes. Then add the cream, drain the pasta, and immediately toss into the sauce.