Informations supplémentaires
30 min.
|
561 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms and green onion. Chop the shallot. Prepare 3 2P | 5 3P tbsp. of balsamic vinegar. Crumble the broth cube into 1 2P | 1.5 3P cups of water.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 9-11 minutes until tender. Drain.
3. Cook the mushrooms
Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. Add the shallot and mushrooms and cook for 5-6 minutes. Add salt and pepper.
4. Add the broth
Deglaze with the balsamic vinegar and cook until completely evaporated. Add the broth and spinach and bring to a boil. Let reduce by half, about 3-4 minutes. Add the miso and cream. Cook 1-2 minutes.
5. Add the pasta
Add the pasta and mix well. Adjust seasoning to taste.
6. Plate your dish
Serve the pasta and garnish with the parmesan and green onion. Bon appétit!
180gLinguine
100gCremini Mushrooms
100gShiitake Mushrooms
15mlMiso Paste
1unitShallot
120mlCream 18%
1unitVegetable Broth Cube(s)
20gGrana Padano Cheese
40gBaby Spinach
2unitGreen Onion(s)
What you need
pan, tongs, pot, strainer
561 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
17g
26%
cholesterol
46mg
15%
fiber
6g
24%
protein
22g
saturated
9g
45%
sodium
1590mg
66%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg