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🍝 Creamy Mushroom and Minced Meat Pasta

650 kcal · 30 min · 4 servings

Creamy Mushroom and Minced Meat Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the shallots and peel them. Cut the vegetables into small cubes.
  2. 2. Clean the mushrooms with a kitchen towel if necessary. Slice them.
  3. 3. Remove the root end from the leek. Cut it in half lengthwise.
  4. 4. Hold the leek at the bottom and fan it open. Wash it thoroughly under running water.
  5. 5. Cut the cleaned leek into thin strips.
  6. 6. Bring about 5 liters of water with salt to a boil in a pot.
  7. 7. Heat 1 tablespoon of oil in a pan over medium to high heat.
  8. 8. Sauté the mushrooms in the pan for about 4 minutes.
  9. 9. Remove the mushrooms from the pan and place them on a plate.
  10. 10. Heat another tablespoon of oil in the same pan.
  11. 11. Fry the minced meat with salt and pepper for about 4 minutes until crispy.
  12. 12. Add the diced shallots and the leek to the pan.
  13. 13. Sauté the vegetables for about 3 minutes.
  14. 14. Add the cream and the sautéed mushrooms back into the pan.
  15. 15. Let the sauce simmer covered on low heat.
  16. 16. Cook the pasta in the boiling salted water for about 9 minutes until al dente.
  17. 17. Wash the chives and pat them dry.
  18. 18. Cut the chives into fine rings.
  19. 19. Drain the pasta in a colander.
  20. 20. Reserve some of the cooking water.
  21. 21. Loosen the sauce with a splash of pasta water if necessary.
  22. 22. Season the sauce with salt and pepper to taste.
  23. 23. Portion the fusilli onto plates.
  24. 24. Top the pasta with the leek and minced meat sauce.
  25. 25. Sprinkle the dish with the chive rings.

Nutrition per serving