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Fusilli met portobello-roomsaus

Fusilli met portobello-roomsaus

Fusilli met portobello-roomsaus

met bloemkool, semi-gedroogde tomaten en pecorino

Fusilli - het Italiaanse woord fuso betekent spil. Om zijn vorm te verkrijgen wordt deze pasta namelijk gewonden rond een dun stokje.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

½ piece

Onion

40 g

Portobello mushroom

90 g

Quick-cook fusilli

100 g

Cauliflower Rice

½ sachet(s)

Italian seasoning

50 milliliters

Cooking cream

25 g

Grated Pecorino DOP

20 g

Semi-dried tomatoes

Not included in your delivery

to taste

Salt and pepper

½ tablespoon

[Plant-based] butter

Nutrition Values

Calories689 kcal

Energy (kJ)2883 kJ

Fat30 g

Saturated Fat17 g

Carbohydrate76 g

Sugar12 g

Dietary Fiber5.5 g

Protein24 g

Salt1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

Cooking Steps

Snijden

1

Breng ruim water met een snuf zout aan de kook in een pan met deksel voor de fusilli. Pers de knoflook of snijd fijn. Snipper de ui. Halveer de portobello en snijd in reepjes.

Tip: Wist je dat men gemiddeld nog geen 150 gram groente eet per dag? Dat is een stuk minder dan de ADH. Gelukkig heb je daar met dit gerecht geen last van met ruim 200 gram groente per portie!

Groenten bakken

2

Verhit 1/2 el roomboter per persoon in een hapjespan en bak de knoflook en ui 2 - 3 minuten aan. Kook de fusilli 3 minuten, giet af en bewaar wat van het kookvocht. Voeg de bloemkoolrijst, portobello, Italiaanse kruiden, peper en zout toe aan de hapjespan en bak 4 - 5 minuten mee.

Saus afmaken

3

Voeg de fusilli, kookroom en de helft van de pecorino toe aan de hapjespan. Roer goed door en verhit nog 2 minuten. Voeg eventueel 2 el kookvocht van de pasta toe om de saus dunner te maken. Breng op smaak met peper en zout. Snijd ondertussen de semi-gedroogde tomaten in reepjes.

Serveren

4

Verdeel de fusilli over de borden.Garneer met de semi-gedroogde tomaten en de overige pecorino.

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