One-Pot Pasta

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 1 egg(s), size L
• 1 tsp, heaped salt
• 1 tsp paprika powder
• 1 tsp, levelled white pepper, ground
• 1 tbsp olive oil
• 1 large onion(s)
• 250 g mushrooms, brown
• 2 garlic cloves
• 3 tbsp tomato paste
• 1 can tomatoes, chopped
• 1 liter vegetable broth
• 500 g pasta, small
• 1 tbsp olive oil
• 2 tbsp Italian herbs, dried
• 1 pinch(s) of sugar
• 500 g broccoli
• 200 ml cream
• some basil leaves
• Parmesan, freshly grated
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

mild and creamy, vegetarian possible, saves washing up and time

Knead the minced meat with the egg and spices. Clean the vegetables. Quarter the onion and cut into strips. Finely dice the garlic. Halve or quarter the mushrooms depending on their size. Divide the broccoli into the smallest florets possible. Heat the oil in a large, non-stick pot. Brown the minced meat over high heat until crumbly. Add the diced onion and fry. Stir in the mushrooms and sauté with the garlic for about 3 minutes. Stir in the tomato paste and deglaze with the canned tomatoes. Add the boiling hot stock. Stir in the pasta and oil. Place a lid on the pot and simmer over medium heat for 8 minutes. Stir occasionally to prevent the pasta from sticking together. Stir in the herbs and sugar. Place the broccoli florets on top and pour over the cream. Cook with the lid on for 5-7 minutes. Stir and season with salt, if desired. Garnish with basil and sprinkle with Parmesan cheese. Tip: Mushrooms and broccoli can be replaced with bell pepper strips and frozen peas. Vegetarians can omit the ground beef.