Sliced ​​meat with mushrooms and pasta

Ingredients for 2 servings:

• 150 g leaf spinach, frozen
• 1 onion(s)
• 1 pear(s), rosy-cheeked
• 2 tsp lemon juice
• 150 g mushrooms, brown
• 150 g pasta
• salt and pepper
• nutmeg
• 4 tbsp olive oil
• 200 g beef strips
• ½ tsp honey
• 200 ml vegetable stock
• 100 g goat’s cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

The highlight is spinach and pear

Thaw the spinach. Peel and finely dice the onions. Quarter the pear, remove the seeds, and thinly slice it, then toss with the lemon juice. Clean the mushrooms and slice it thickly. Cook the pasta in plenty of boiling salted water according to the package instructions. Heat 2 tablespoons of oil in a large pan. Sear the meat all over, season with salt and pepper, and then remove. Heat 2 tablespoons of oil and fry the mushrooms until browned. Add the onions and pears and fry briefly. Season the mushrooms with salt, pepper, nutmeg, and honey. Add the stock and simmer for two minutes. Squeeze out the spinach well and add it to the pan with the goat’s cheese. Cover and simmer for another 3 minutes. Add the meat and heat briefly. Drain the pasta, reserving 100 ml of the cooking water. Add the dripping pasta to the pan and mix. Add a little pasta water if desired and season to taste with salt, pepper, and nutmeg. Serve with tomato salad and vinaigrette. One serving contains 740 calories for two servings.