Pasta & bakes
Creamy mince pasta with mushrooms and leek
A creamy pasta pan with beef and pork mince, mushrooms and leek in a mild cream sauce with soy sauce. An easy dinner for two in about 30 minutes.
SwedishServes 2
Preparation 10 minCooking 20 minTotal 30 min
Ingredients
- 175 g raw mixed beef and pork mince
- 150 g dried pasta, such as fusilli
- 250 g button mushrooms
- 100 g trimmed leek
- 100 ml whipping cream
- 100 ml water for the sauce
- 1 tsp cooking oil
- 1 tsp soy sauce
- 1 ml salt for the sauce
- 1 ml ground black pepper
- 1.5 litres water for cooking the pasta
- ½ tsp salt for cooking the pasta
Times are approximate and assume the pasta cooks alongside the sauce. The pasta cooking time and the amount of liquid released by the mushrooms can affect the total time. The recipe uses raw mixed beef and pork mince. Photo: the Lundin family, surroundings edited.
Method
- Bring the pasta water to the boil with the salt for cooking the pasta. Cook the pasta according to the packet while preparing the sauce. Brush or briefly rinse the mushrooms if needed and slice them. Wash the leek thoroughly between the layers and thinly slice it.
- Heat the oil in a large frying pan over a medium-high heat. Add the mince and fry for about 4–5 minutes, breaking it up with a spatula.
- Add the mushrooms and fry for another 5–6 minutes, stirring occasionally and allowing most of the mushroom liquid to evaporate. Add the leek and cook for about 2 minutes, until starting to soften.
- Pour in the cream, water for the sauce, soy sauce, salt for the sauce and black pepper. Bring gently to the boil, reduce the heat and simmer for about 5 minutes, until the mince is cooked through and the sauce has come together.
- Drain the pasta and fold it into the sauce. Mix well to coat the pasta evenly and serve straight away.