noah test
with balsamic mushrooms, truffle oil and lemon thyme
Labels:
Veggie
Allergenen:
Gluten
•Melk (inclusief lactose)
•Tarwe
•Ei
•Zwaveldioxide en sulfiet
•Noten
•Pecannoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
175 gram
Gemengde gesneden paddenstoelen
½ stuk(s)
Ui
2.5 gram
Verse citroentijm
½ stuk(s)
Knoflookteen
150 gram
Paddenstoelentortelloni
(Bevat: Gluten, Melk (inclusief lactose), Tarwe, Ei Kan bevatten: Mosterd, Soja)
50 gram
Kruidenroomkaas
(Bevat: Melk (inclusief lactose))
20 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
½ bol(len)
Burrata
(Bevat: Melk (inclusief lactose))
50 gram
Spinazie
4 ml
Balsamicocrème
(Bevat: Zwaveldioxide en sulfiet)
10 gram
Pecanstukjes
(Bevat: Noten, Pecannoten)
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Zwarte balsamicoazijn
naar smaak
Peper en zout
Benodigdheden
•Pan
•Large Frying Pan
•Rasp
Instructies
1
- Boil plenty of salted water in a pot or saucepan for the tortellini.
- Heat a large frying pan over medium-high heat and toast the chopped pecans for 1 - 2 minutes. Take out of the pan and set aside.
- Heat a knob of butter in the same frying pan over medium-high heat and fry the mushrooms for 4 minutes, undisturbed.
- Cut the onion into half rings. Turn the pan with the mushrooms to medium heat, add another knob of butter and the onions. Fry for 4 more minutes.
2
- Boil the tortellini for 3 - 5 minutes, reserve some pasta water then drain and set aside.
- Crush or mince the garlic.
- Roughly chop the thyme stalk. Set a bit of the lemon thyme aside for garnish.
- Add the garlic and the remaining lemon thyme to the frying pan and fry for 1 minute. Deglaze with the balsamic vinegar.
3
- Gradually add the spinach and fry 2 - 3 minutes or until wilted.
- Add the herbed cream cheese and grate in half of the Parmigiano reggiano, stir to combine. Season to taste with salt and pepper.
- Add the pasta and 75ml pasta water per person to the pan. Mix to coat the pasta with the sauce.
4
- Serve the pasta on deep plates.
- Top with half a burrata per person and grate the rest of the Parmigiano reggiano over the pasta.
- Scatter over the pecans and the lemon thyme.
- Drizzle with the crema di balsamico.
