Informations supplémentaires
30 min.
|
526 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes until tender. Keep 1/2 2P | 3/4 3P cup of water then drain.
2. Setup
Cut the mushrooms into quarters. Thinly slice the kale. Thinly slice the garlic. Chop the parsley.
3. Cook the mushrooms
Heat a drizzle of oil and 1 tbsp. of butter (optional) in a large skillet over medium-high heat. When the pan is hot, reduce the heat to medium. Add the mushrooms and cook 6-7 minutes until browned. Add salt and pepper.
4. Add the kale
Add the kale and cook for 2-3 minutes. Add the garlic and cook for 1-2 minutes. Add the cooked pasta, cooking water, Worcestershire sauce, 1 tbsp. of butter and half of the parmesan. Mix and cook for 1-2 minutes. Adjust seasoning to taste.
5. Cook the eggs
Meanwhile, heat a drizzle of oil in a small pan on medium-high. Crack the eggs into the skillet and cook for 3-5 minutes over medium heat until the egg whites are set. Season with salt.
6. Plate your dish
Serve the pasta and garnish with the egg, remaining parmesan and parsley. Bon appétit!
180gEgg Pappardelle Pasta
227gCremini Mushrooms
2unitFresh egg
1unitFresh Italian Parsley
2unitGarlic Clove(s)
80gKale
30mlWorcestershire Sauce
30gGrana Padano Cheese
What you need
pan, pot, strainer, tongs
526 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
11g
17%
cholesterol
206mg
69%
fiber
4g
16%
protein
27g
saturated
4g
20%
sodium
477mg
20%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg