Filter
Reset
Sort ByRelevance
LINDA GEBHARDT
Pasta with endive and fried mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta in a large pan according to the instructions on the package. Cut the basil into strips.
-
Meanwhile, chop the onion and cut the mushrooms in quarters. Heat half of the olive oil in a frying pan and fry the onion for 2 minutes. Add the mushrooms and stir fry for 5 minutes over a high heat. Add the soy sauce the last minute and season with pepper.
-
Heat the rest of the olive oil in a saucepan for the bechamel sauce. Add the flour and stir. Let the mixture (roux) be cooked for about 3 minutes on low heat. Add the milk and bring to the boil with a whisk while stirring.
-
Crumble the roquefort over the bechamel sauce and stir in. Spoon the sauce with the endive through the pasta.
-
Spoon in four plates, divide the fried mushrooms over it and garnish with the basil.
-
25 minMain dishTarly, grass eggs, butter or margarine, flour, milk, herbal stock, leaf spinach, Italian spices,ragout with garden herbs
-
15 minMain dishfresh tortelloni verdi, shallot, herb butter, frozen garden peas, arugula lettuce melange, grated old cheese,spinach tortelloni with garden peas and herb butter
-
30 minMain dishcod fillet, flour, egg, Sesame seed, butter, baby potatoes, sprouts, Cherry tomatoes,sesame fish with brussels sprouts and potatoes
-
30 minSmall dishbaking flour, Parmesan cheese, egg, sifted tomato, garlic, dried oregano, raw ham, cherry / Christmas, Mozzarella, arugula, olive oil,cauliflower pizza with mozzarella and raw ham
Nutrition
610Calories
Fat38% DV25g
Protein48% DV24g
Carbs23% DV70g
Loved it