Description
Bunte Nudel-Pfanne: Saftiges Hackfleisch, knackige Paprika und zarte Frühlingszwiebeln vereinen sich mit würziger Curry-Brühe und bissfesten Spaghetti zu einem aromatischen, cremigen Genuss mit leichtem Schärfekick.
Ingredients
Scale
- 1 bunch spring onions (Frühlingszwiebel)
- 1 red bell pepper (Paprikaschote, rot)
- 250 g ground meat (Hackfleisch)
- 500 ml broth (Brühe)
- 125 g short spaghetti (Gabelspaghetti)
- Salt
- Pepper
- Curry powder
- Optional: Sauce thickener (Soßenbinder)
Instructions
- Prepare all ingredients before you begin: Wash the spring onions thoroughly and cut them into rings, making sure not to slice them too thinly so they retain some bite. Wash, core, and dice the red bell pepper into small cubes. Set the vegetables aside. If using ground meat straight from the fridge, allow it to come to room temperature for a few minutes.
- Heat a large non-stick skillet or frying pan over medium-high heat. Once hot, add the ground meat and use a spatula to break it apart into small pieces. Fry the meat, stirring occasionally, for about 5-7 minutes until it is browned and cooked through. Season the meat generously with salt and pepper during this process to build flavor.
- Add the prepared spring onion rings and diced red bell pepper to the pan with the browned meat. Stir everything together and sauté for 2-3 minutes, just until the vegetables begin to soften but still retain their color and a bit of crunch.
- Pour the broth into the pan, making sure to scrape up any browned bits from the bottom for extra flavor. Add the uncooked Gabelspaghetti (short spaghetti) to the pan, stirring well so that the noodles are submerged in the liquid as much as possible.
- Reduce the heat to medium-low and cook the mixture uncovered. Stir frequently to prevent the noodles from sticking together or to the bottom of the pan. Allow the noodles to simmer in the broth for about 8-10 minutes, or until they are tender and have absorbed most of the liquid. If the pan becomes too dry before the noodles are cooked, add a splash more broth or water as needed.
- If you prefer a thicker sauce, sprinkle in a small amount of sauce thickener (Soßenbinder) while stirring, and let it cook for 1-2 minutes until the sauce reaches your desired consistency.
- Once the noodles are cooked and your sauce is at the right thickness, taste the dish and adjust the seasoning. Add more salt, pepper, and a pinch of curry powder to suit your taste. Stir well to combine and allow the flavors to meld for another minute on the heat.
- Remove the pan from the heat and serve the noodle skillet hot. Garnish with extra spring onion rings or fresh herbs if desired. Enjoy your quick and delicious noodle pan!
Notes
You can use any type of ground meat, such as beef, pork, chicken, or a plant-based alternative. Feel free to add other vegetables like zucchini, carrots, or peas for extra color and nutrition. Adjust the amount of curry powder to your taste for a subtle or more pronounced flavor. If you don’t have Gabelspaghetti, other short pasta types, like penne or fusilli, work well. For a creamier version, stir in a splash of cream or crème fraîche before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 10-20g
- Saturated Fat: 3-8g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg
