Pappardelle in a Cheese Sauce

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