noah test
with balsamic mushrooms, truffle oil and lemon thymeCalorieën
:
970 kcalEiwit
:
39g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Gluten
- Melk (inclusief lactose)
- Tarwe
- Ei
- Zwaveldioxide en sulfiet
- Noten
- Pecannoten
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
