Pasta and Leberkäse pan

Ingredients for 4 servings:

• 300 g penne or fusilli
• 200 g Leberkäse
• 400 ml vegetable stock
• 2 tomatoes
• 1 large bell pepper(s)
• 1 onion(s)
• 2 tbsp processed cheese
• 1 cup sour cream
• 1 tbsp cream cheese
• salt and pepper
• nutmeg
• Paprika powder, hot
• 1 tsp mustard, if desired
• 2 tbsp flour to bind, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Using leftovers, fresh and sinfully good

Cook the pasta in salted water until not quite al dente; it will continue to cook a little in the sauce. Meanwhile, dice the meatloaf and fry in a pan (this also works without fat). As soon as it has browned, add the diced onion. Fry until translucent. Dice the bell pepper and both tomatoes and fry briefly. Deglaze everything with the vegetable stock, stir in the processed cheese, sour cream, and cream cheese, and let it melt. Season everything well. Thicken the sauce slightly with 2 tablespoons of flour. Bring to a boil once, then add the cooked pasta. Heat until thoroughly heated through, and then serve. You can also replace the processed cheese entirely with cream cheese, but then season it (even) more strongly! Leeks or spring onions also go well with it.