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Sarah Watson
Gratinated whole-grain pancake
Wholegrain penne with sauce of spinach and chestnut mushrooms au gratin in oven with mature cheese
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Ingredients
Directions
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Boil penne in plenty of boiling water with salt al dente according to directions on packaging. Preheat oven to 200 ° C. Meanwhile cut mushrooms into slices. Scrape cheese into slices.
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Heat in large pan 2 tbsp oil and fry about 2 minutes. Add mushrooms and cook for about 2 minutes. Add spinach and cook for about 2 minutes. Pour curd cheese in and add pepper and salt to taste.
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Mix pasta with spinach mixture and scoop in greased low oven dish. Press top. Cover pasta with slices of cheese. Turn oven-oriented in the middle of oven until cheese is melted and golden brown.
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In the meantime, beat the remaining oil, vinegar and pepper and salt to taste. Mix dressing by lettuce. Spread pasta over 4 plates. Give in lettuce.
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Nutrition
620Calories
Sodium0% DV1.245mg
Fat46% DV30g
Protein58% DV29g
Carbs19% DV58g
Fiber56% DV14g
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