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  1. Retour à la page d’accueil
  2. Recettes
  3. Creamy mushroom pasta with baby spinach & herbs

Creamy mushroom pasta with baby spinach & herbs

Ȑ
Difficulté
Low
ȑ
Durée
68 min.
&
Auteur
Marc Fosh
lorem ipsum

Ingrédients

Personnes : 2
Réalise :

1 càs parsley, chopped
1 càc chia seeds
1 càc ground cinnamon
1 càc peanut butter
150 grammes baby spinach
150 grammes Parmesan, grated
2 càs olive oil
2 càc flax seeds
2 càc pumpkin seeds
200 grammes blanched almonds
200 grammes butter
200 grammes muscovado sugar
250 grammes mushrooms, sliced
3 clous de girofle garlic, chopped
4 càs crème fraîche
4 càs honey
500 grammes penne pasta, whole-wheat
6 au besoin dates, stoned
6 au besoin dried apricots
8 au besoin basil leaves
 au goût seasoning


Instructions

ÉTAPE 1/8

Cook pasta according to package instructions.

ÉTAPE 2/8

While the pasta is cooking, heat a little olive oil in a large non-stick frying pan, add half of the mushrooms and the garlic. Cook for a minute and add the crème fraiche and parmesan cheese, stir for a couple of minutes and puree with Braun’s MultiQuick 9 Hand blender to form a sauce.

ÉTAPE 3/8

Turn heat off and add the cooked pasta, baby spinach leaves and the rest of the sliced mushrooms. Add the fresh herbs, salt and pepper to taste.

ÉTAPE 4/8

For the muesli bar fingers, heat the oven to 180°C.

ÉTAPE 5/8

Melt the butter, sugar and honey together with the cinnamon and simmer for 1 minute.

ÉTAPE 6/8

Place all of the seeds, almonds, apricots, dates and peanut butter in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to form a paste. Add the butter mixture and pulse to combine all the ingredients.

ÉTAPE 7/8

Pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. Leave in the tin for 10 minutes, then loosen the edges and turn out.

ÉTAPE 8/8

Slice into fingers and store in an airtight container for up to one week.


This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l).

  1. Retour à la page d’accueil
  2. Recettes
  3. Creamy mushroom pasta with baby spinach & herbs

Creamy mushroom pasta with baby spinach & herbs

Ȑ
Difficulté
Low
ȑ
Durée
68 min.
&
Auteur
Marc Fosh
lorem ipsum
Personnes :2
Réalise :

Ingrédients


1 càs parsley, chopped
1 càc chia seeds
1 càc ground cinnamon
1 càc peanut butter
150 grammes baby spinach
150 grammes Parmesan, grated
2 càs olive oil
2 càc flax seeds
2 càc pumpkin seeds
200 grammes blanched almonds
200 grammes butter
200 grammes muscovado sugar
250 grammes mushrooms, sliced
3 clous de girofle garlic, chopped
4 càs crème fraîche
4 càs honey
500 grammes penne pasta, whole-wheat
6 au besoin dates, stoned
6 au besoin dried apricots
8 au besoin basil leaves
 au goût seasoning

Instructions

ÉTAPE 1/8

Cook pasta according to package instructions.

ÉTAPE 2/8

While the pasta is cooking, heat a little olive oil in a large non-stick frying pan, add half of the mushrooms and the garlic. Cook for a minute and add the crème fraiche and parmesan cheese, stir for a couple of minutes and puree with Braun’s MultiQuick 9 Hand blender to form a sauce.

ÉTAPE 3/8

Turn heat off and add the cooked pasta, baby spinach leaves and the rest of the sliced mushrooms. Add the fresh herbs, salt and pepper to taste.

ÉTAPE 4/8

For the muesli bar fingers, heat the oven to 180°C.

ÉTAPE 5/8

Melt the butter, sugar and honey together with the cinnamon and simmer for 1 minute.

ÉTAPE 6/8

Place all of the seeds, almonds, apricots, dates and peanut butter in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to form a paste. Add the butter mixture and pulse to combine all the ingredients.

ÉTAPE 7/8

Pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. Leave in the tin for 10 minutes, then loosen the edges and turn out.

ÉTAPE 8/8

Slice into fingers and store in an airtight container for up to one week.

Remarques

Chargement en cours
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