Description
Creamy mince and mushrooms meet delicate pasta for a dish that feels special but is easy to make.
Ingredients
Units
Scale
- 3/4 onion, chopped
- 1 heaped teaspoon of garlic
- 600 g lean beef mince (drain extra fat if needed)
- 1 small tin button mushrooms (about 200 g), halved
- 1 tsp black pepper, 1 tsp paprika, 1 tsp mixed herbs (or your favorite spice mix)
- 30 g (about 3/4 of a 40 g packet) cream of leek soup powder
- 1/2 cup milk
- Olive oil for frying
- 250 g angel hair pasta
- Salt for pasta water
Optional: grated Parmesan or fresh parsley for topping
Instructions
- Fry the onion in olive oil until soft. Remove and set aside.
- Brown the mince, breaking it up as it cooks. Drain excess fat if needed.
- Add mushrooms and onion back in. Season with pepper, paprika, and herbs.
- Mix the leek soup powder with milk until smooth.
- Pour together with the mince and simmer until thick but still saucy.
- Cook pasta in salted boiling water for 45–60 seconds (as per package directions). Drain immediately.
- Serve pasta topped with mince mixture, Parmesan, and a green salad on the side.
Notes
Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
