Pasta with meatballs and cress

Name: pasta with meatballs and cress
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g wholemeal penne rigate; 350 g minced beef; 4 el traditional olive oil; 500 g mushrooms; 250 ml creme fraiche; 1 avocado; 4 vine tomato; 1 el White wine vinegar; 1 tray cress

Penne with crème fraîche, minced meat, avocado, cress, mushrooms and tomato.

Ingredients

Directions

Cook the penne al dente according to the instructions on the package.
Meanwhile sprinkle the minced meat with salt and pepper to taste and turn balls with moist hands.
Heat the oil in a frying pan and fry the meatballs around brown.
Cut the mushrooms into quarters. Add the mushrooms and let them bake for 5 minutes.
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.
Halve the avocado, peel it and remove the kernel. Cut the tomatoes and avocado into slices and place them in a bowl.
Stir in the wine vinegar, salt and (freshly ground) pepper through the rest of the oil and sprinkle over the salad.
Cut the cress above the minced cream sauce and stir it together with the penne.
Divide the pasta over deep plates or bowls and add the tomato-avocado salad separately.