Quick pasta dish with Leberkäse

Ingredients for 3 servings:

• 250 g macaroni or pasta of your choice
• 200 ml cream
• 1 slice(s) Leberkäse
• 1 can of mushrooms
• 1 tbsp tomato paste
• Salt
• 60 g peas, frozen
• 1 tbsp sunflower oil or other fat, for frying

Instructions

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

Fill a pot with water, add salt, and bring to a boil. Cook the pasta according to the package instructions until al dente. Stir occasionally to prevent it from sticking together. Meanwhile, drain the mushrooms and let them drain in a colander. Add the oil to a medium-sized pan and heat. Cut the Leberkäse into approximately 0.5 cm pieces and fry in the pan until browned. Once the Leberkäse is evenly browned, reduce the heat to heat 2, push the meat to one side, and add the mushrooms and peas to the pan. Pour the cream into an empty pot, add the tomato paste, and mix well. The amount of tomato paste is a matter of taste; it’s better to add less at first; you can always adjust the seasoning later. Add the Leberkäse and vegetables and bring to a boil briefly, keeping a close eye on them. Add the pasta to the sauce and stir well. Let everything simmer for about 5 minutes, stirring occasionally.