Verse spaghetti met prei en spek
met romige saus van bospaddenstoelenpesto
4.1
(1,3K)
Er zijn geen wijzigingen in de stappen en ingrediënten van dit recept ten opzichte van de informatie in jouw box.
Allergens:
Gluten
•Tarwe
•Ei
•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
½ piece
Leek
125 g
Mushrooms
1 piece
Garlic
125 g
Fresh spaghetti
(Contains: Gluten, Tarwe, Ei)
25 g
Bacon lardons
50 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
40 g
Wild mushroom pesto
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Calories940 kcal
Energy (kJ)3933 kJ
Fat57 g
Saturated Fat17 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber5.5 g
Protein27 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
•Tall-Sided Pan
Cooking Steps
1
Breng in een pan met deksel water met een snuf zout aan de kook.Snijd de prei in dunne ringen.Snijd de champignons in kwarten.Pers de knoflook of snijd fijn.
2
Kook de verse spaghetti, afgedekt, in 4 - 6 minuten gaar. Giet af en laat uitstomen zonder deksel.
3
Verhit ondertussen 1/2 el olijfolie per persoon in een hapjespan op middelhoog vuur. Bak de spekblokjes, prei, champignons en knoflook 6 - 8 minuten.Voeg de verse spaghetti, de helft van de bospaddenstoelenpesto en slagroom toe aan de pan. Roer goed en verhit nog 1-2 minuten.
4
Verdeel de pasta over de borden en verdeel de rest van de bospaddenstoelenpesto over de pasta.
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