Minced chicken sauce with mushroom crème fraiche and spaghetti

Minced chicken sauce with mushroom creme fraiche, carrot, and spaghetti for a quick everyday dinner.

• 1/2 pack green onions (each 125 g)
• 2 carrots (about 100 g each)
• 500 g minced chicken
• 2 tbsp cooking oil
• 5 dl water
• 1 mushroom or chicken stock cube
• 2 tsp Japanese soy
• 2 dl crème fraiche with caraway and thyme
• 1 tsp cornstarch
• Salt
• Black pepper
• 4 port spaghetti
• 65 g red chard
• Grated parmesan

Method

1. 1
   Put on a saucepan with water for the pasta.
2. 2
   Cut the onion into thin slices.
3. 3
   Grate the carrots coarsely on a grater.
4. 4
   Fry the minced chicken in the oil in a frying pan.
5. 5
   Add onion and carrots and fry for a few minutes.
6. 6
   Stir in water, crumbled stock cube, soy and crème fraiche.
7. 7
   Let simmer for about 5 minutes.
8. 8
   Stir the cornstarch into a little cold water and stir into the pan.
9. 9
   Season to taste with salt and pepper.
10. 10
    Cook the spaghetti according to the instructions on the package.
11. 11
    Drain the pasta in a colander.
12. 12
    To serve: Serve the spaghetti with minced chicken sauce, salad and preferably grated Parmesan cheese.