One-pot macaroni with tomato and mozzarella cream

Name: One-pot macaroni with tomato and mozzarella cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON dried Italian herbs; 2 can(s) (425 ml each) chunky tomatoes; 2 TEASPOONS Vegetable broth (instant); 400 g short noodles (e.g. macaroni); 7-10 Tbsp salt, pepper, sugar; 500 g Salmon fillet; 1-2 TEASPOONS Chili Flakes; 1⁄2 Package (50 g) Pea sprouts; 4 Stem(s) Dill; 1⁄2 bunch/pot of chervil; 100 g Schmand; 1 package (125 g) Mini-Mozzarella balls

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON dried Italian herbs
2 can(s) (425 ml each) chunky tomatoes
2 TEASPOONS Vegetable broth (instant)
400 g short noodles (e.g. macaroni)
7-10 Tbsp salt, pepper, sugar
500 g Salmon fillet
1-2 TEASPOONS Chili Flakes
1⁄2 Package (50 g) Pea sprouts
4 Stem(s) Dill
1⁄2 bunch/pot of chervil
100 g Schmand
1 package (125 g) Mini-Mozzarella balls

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a large pot. Sauté both in it. Steam the Italian herbs briefly. Add tomatoes and 1⁄2 l water. Stir in broth and macaroni.
2
Season with salt, pepper and 1⁄2-1 tsp. sugar. Bring to the boil and simmer over medium heat for 8-10 minutes. Stir several times in between, so that the noodles do not stick to the bottom of the pot.
3
Rinse the fish and cut into cubes of about 2 cm. Season with salt and pepper. Mix carefully with chili flakes into the noodles. Continue cooking for 2-3 minutes, trying in between so that the noodles do not get too soft.
4
Rinse the sprouts, drain well. Wash herbs, shake dry, pluck smaller. Add sour cream and mozzarella loosely to the noodles, season to taste again and serve. Sprinkle with herbs and sprouts.
5
Serve immediately as the noodles will follow in the sauce and quickly become too soft!