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Bouthaina
Pasta with meatballs and cress
Penne with crème fraîche, minced meat, avocado, cress, mushrooms and tomato.
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package.
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Meanwhile sprinkle the minced meat with salt and pepper to taste and turn balls with moist hands.
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Heat the oil in a frying pan and fry the meatballs around brown.
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Cut the mushrooms into quarters. Add the mushrooms and let them bake for 5 minutes.
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Add a splash of water and fry the meatballs for 5 minutes. Add the crème fraîche and heat the whole on low heat, without letting it boil.
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Halve the avocado, peel it and remove the kernel. Cut the tomatoes and avocado into slices and place them in a bowl.
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Stir in the wine vinegar, salt and (freshly ground) pepper through the rest of the oil and sprinkle over the salad.
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Cut the cress above the minced cream sauce and stir it together with the penne.
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Divide the pasta over deep plates or bowls and add the tomato-avocado salad separately.
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Nutrition
990Calories
Sodium0% DV2.820mg
Fat94% DV61g
Protein74% DV37g
Carbs24% DV73g
Fiber24% DV6g
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