Mediterranean minced meat pan with pasta

Ingredients for 3 servings:

• 1 m.-large zucchini
• 1 m.-sized bell pepper(s), red or yellow
• 1 small eggplant(s)
• 200 g tartar
• 1 package of pasta of your choice (also whole wheat)
• 1 tsp oil
• 200 ml milk (skimmed milk)
• 2 tbsp tomato paste
• 3 large garlic cloves
• 1 m.-sized onion(s)
• e.g. oregano, dried
• e.g. basil, dried
• salt and pepper
• 1 bowl of fresh mushrooms, quartered

Instructions

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

low-fat, healthy, quick

Cook the pasta according to the package instructions until al dente. Trim and quarter the mushrooms. Wash or trim and finely chop the vegetables. Peel the onions and garlic and chop as finely as possible (if you like, you can press the garlic through a press later). Heat the oil in a pan. Season the tartare to taste and fry. Then add the onions and garlic and fry briefly. Next, add the vegetables and mushrooms and fry everything until the vegetables are cooked through. In the meantime, mix the skimmed milk with the tomato paste and add the oregano and basil, salt and pepper (of course, you can use more herbs if desired). Drain the pasta and add it to the tartare and vegetable mixture. Fry briefly and then deglaze with the prepared milk. Heat briefly again and serve immediately.