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How to prepare mushroom and spinach papardel with crispy sage

Mushroom and spinach pappardelle with crispy sage

NUTRITION: PER SERVING
CALORIES:  652KCALS
FAT:  27G (7.4G SATURATED)
PROTEIN:  26.6G
CARBOHYDRATES:  75G (5G SUGARS)
FIBRE:  9.9G
SALT:  1G

Ingredients
200g pappardelle
300g spinach
A bunch of fresh sage leaves
2 tbsp oil
200g mushrooms, sliced
1 garlic clove, crushed
30g parmesan, or vegetarian alternative, grated
Juice of 1 lemon
Drizzle of extra virgin olive oil

Method
Cook the pasta according to the pack instructions.
Heat a frying pan and wilt the spinach. Remove and set aside.
Lightly coat the pan with olive oil, then fry the sage leaves until crisp. Drain on kitchen paper, leaving 2 tbsp oil in the pan.
Add the mushrooms and fry until golden, then add the garlic and parmesan.
When the cheese has melted and the mushrooms are sticky, toss with the pasta, spinach, sage and the lemon juice. Grate over some parmesan, then drizzle with olive oil. Serve.

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