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Pappardelle in a Cheese Sauce

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Pappardelle in a Cheese Sauce

with sun-dried tomato pesto, mushrooms and spinach

Informations supplémentaires
25 min. | 693 kcal | easy | Express, Family, Spicy, Vegetarian | Printable version
1. Setup Bring a pot of salted water to a boil. Thinly slice the mushrooms and the spinach. Chop the garlic.
2. Cook the pasta Cook the pasta in the pot of water 4-5 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the cooking water and drain.
3. Cook the mushrooms Heat a drizzle of oil in a pan over medium high heat. Cook the mushrooms and the chili flakes to taste (spicy!) 4-5 minutes. It's possible to skip the chilli pepper flakes at this step and offer some when it's time to serve. Add the garlic and cook 2 minutes. Add salt and pepper.
4. Make the sauce Add the flour to the pan, mix and cook for 1 minute. Add the milk and whisk until it becomes a sauce. Reduce heat to medium and add the cheese, the cooking water and pesto to the pan. Mix until the cheese is melted.
5. Add the pasta Add the pasta and the spinach and mix. Add salt and pepper to taste.
6. Plate your dish Serve the pasta. Bon appétit!
180gEgg Pappardelle Pasta
120gMozzarella
10gAll-Purpose Flour
200mlMilk 2%
1unitSun-Dried Tomato Pesto
100gWhite Medium Mushroom
2unitGarlic Clove(s)
40gBaby Spinach
2gChili Flakes
What you need pot, pan, strainer, whisk, tongs
693 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 87g
29%
fat 25g
38%
cholesterol 34mg
11%
fiber 5g
20%
protein 30g
saturated 7g
35%
sodium 340mg
14%
sugar 14g
trans 0g