Informations supplémentaires
25 min.
|
693 kcal
|
easy
|
|
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.
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