Creamy Veggie Ground Pasta Shells
with zucchini, mushrooms, spinach and cheddar cheese
Informations supplémentaires
30 min.
|
792 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Grate the zucchini. Slice the mushrooms.
2. Cook the vegtables
In a pan over, medium-high heat, add a drizzle of olive oil. Cook the onions for 3-4 minutes. Add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.
3. Cook the veggie ground
In the same pan, add the veggie ground and the spices. Break down the veggie ground into pieces and cook for 4-5 minutes.
4. Assemble and simmer
In the same pan, add the pasta, the zucchini and mix well. Add the milk, 0.5 2P | 1 3P bouillon cube, the ketchup, and 180 2P | 250 3P ml of water. Bring to a boil. Lower the heat and cover. Cook for 15-18 minutes. Once the pasta is cooked, add the cheese and the spinach and cook for another 1-2 minutes
5. Plate your dish
Serve the creamy veggie ground shell pasta. Bon appétit!
300gVeggie Ground - Original
1unitZucchini(s)
180gShells
200mlMilk 2%
100gMild Cheddar
80gCremini Mushrooms
1unitKetchup
1unitVegetable Broth Cube(s)
6gSpice Mix (garlic powder,chili powder,smoked paprika)
1unitYellow Onion(s)
60gBaby Spinach
What you need
Oven-safe pan, Grater.
792 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
24g
37%
cholesterol
59mg
20%
fiber
12g
48%
protein
55g
saturated
11g
55%
sodium
1429mg
60%
sugar
27g
trans
1g