Pasta with minced meat and mushroom cream

Ingredients for 2 servings:

• 300 g mushrooms
• 25 g tomatoes, dried
• 1 onion(s)
• 250 g minced meat, mixed
• 2 tbsp oil
• some butter
• some salt and pepper
• 200 ml whipped cream
• 200 g pasta, e.g. shell pasta
• 2 tbsp chives, cut into rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the mushrooms and halve or quarter them depending on their size. Finely dice the sun-dried tomatoes. Peel the onion and finely dice them too. Fry the minced meat in a large pan in 2 tablespoons of hot oil over high heat until coarsely crumbly, season with salt and pepper. Add the onions and fry over medium heat until translucent. Remove the minced meat mixture from the pan. Melt a little butter in the pan. Fry the mushrooms over medium to high heat for about 3 minutes, season with salt and pepper. Add the minced meat, sun-dried tomato cubes, and heavy cream, bring to a boil, and simmer over low heat for 10 minutes. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain and serve with the sauce. Sprinkle with the chives.