Oven vegetables with feta
Clean, wash and slice the zucchini and eggplant. Peel the onion and cut into eighths. Cut the garlic in half crosswise. Cut the peppers in half, wash and cut...
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Pasta minced meat pan with goat cheese
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
739
Calories
62 g
Carbohydrates
43 g
Protein
33 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | 1 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 5 g |
 | Cayenne pepper | 1 Pinch(s) |
 | Mushrooms Mushrooms (fresh) | 200 g |
 | Fresh goat cheese | 50 g |
 | Ground beef, minced meat, beef (organic quality) | 100 g |
 | Wholemeal pasta (raw) | 75 g |
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Preparation:
Step 1:
Prepare the pasta as described on the package.
Step 2:
In the meantime, peel the onion and garlic and chop them finely. Wash the peppers and cut into strips.Clean and slice the mushrooms.
Step 3:
Heat 1 teaspoon of olive oil in a large frying pan and fry the minced meat over medium heat for about 8 minutes until crumbly. Meanwhile, stir again and again and season with salt, pepper and cayenne pepper. When the minced meat is crumbly, remove and heat 1 tsp oil in the same pan. Sauté the onions and garlic in it over medium heat for 2 minutes.
Step 4:
Add the mushrooms and peppers and fry for 2 minutes. Now add the noodles, the meat and the crumbled cheese, mix well and steam for 2 more minutes. Season everything again with salt and pepper, and garnish with parsley.
Macronutrient distribution:
The recipe Pasta minced meat pan with goat cheese is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
Teaspoon
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