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Cook pasta according to package instructions.
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.
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.
For the muesli bar fingers, heat the oven to 180°C.
Melt the butter, sugar and honey together with the cinnamon and simmer for 1 minute.
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.
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.
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).
Cook pasta according to package instructions.
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.
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.
For the muesli bar fingers, heat the oven to 180°C.
Melt the butter, sugar and honey together with the cinnamon and simmer for 1 minute.
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.
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.
Slice into fingers and store in an airtight container for up to one week.
