Ribbon noodle pan with leek and meatloaf

Ingredients for 2 servings:

• 220 g tagliatelle pasta
• 150 g Leberkäse
• 250 g leek, fresh or frozen
• Margarine for frying
• 200 ml vegetable stock
• 100 ml milk, 1.5% fat
• 60 g double cream cheese
• 2 corners of herb melted cheese (32 g each)
• Salt and pepper, white
• nutmeg
• Lovage powder
• n. B. Broth powder
• n. B. Sauce thickener, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cook the tagliatelle in salted water according to the package instructions. Cut the Leberkäse into small cubes and the trimmed and washed leek into 0.5 cm thick rings. Heat a little margarine in a pan and fry the Leberkäse cubes. Remove from the pan. Add a little more margarine to the pan and fry the leek briefly while stirring. Stir in the broth, milk, cream cheese, and seasonings. Simmer for about 10 minutes. Add the processed cheese and let it melt. Then fold in the Leberkäse cubes. Season to taste and adjust the seasoning if necessary. Drain the pasta water and let the pasta drain in a sieve. Add to the pan and stir in. Let the tagliatelle simmer for a short time. Thicken the sauce with a little sauce thickener, if necessary.