Informations supplémentaires
35 min.
|
810 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta. Cook 8-10 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the pasta water. Drain and reserve.
2. Setup
Preheat the oven to 425°F. Chop the garlic and the parsley. Thinly slice the leek.
3. Cook the vegetables and make a purée
Heat a pan over medium-high heat. Roast the almonds for 3-4 minutes until colored. Remove from the pan and reserve. In the same pan, add a drizzle of olive oil. Add the leek,garlic and the spinach and cook 4-6 minutes. Using an arm blender or a mixer, make a purée with the vegetables by blending with 2-3 tbsp. of the pasta cooking water and the parsley.
4. Make the sauce
In the pot used to cook the pasta, melt 1 2P | 2 3P tbsp of butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil. Add the vegetable purée and the cheddar cheese. Mix well and season with salt and pepper.
5. Assemble and cook in the oven
Add the cooked pasta to the sauce and place in a baking dish. Garnish with the grana panado. Cook in the oven for 5-6 minutes.
6. Plate your dish
Serve the cheesy tortiglioni. Garnish with the almonds. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
180gTortiglioni Pasta
100gBaby Spinach
1unitLeek(s)
2unitGarlic Clove(s)
30gSlivered Almonds
400mlMilk 2%
10gAll-Purpose Flour
100gOld Cheddar
40gGrana Padano Cheese
1unitFresh Italian Parsley
What you need
Pot, strainer, pan, bowl, arm blender, baking dish.
810 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
30g
46%
cholesterol
80mg
27%
fiber
6g
24%
protein
39g
saturated
15g
75%
sodium
743mg
31%
sugar
15g
trans
1g