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Pasta with mushroom-almond sauce
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Ingredients
Directions
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Chop the shallots and press the garlic. Ris the thyme leaves from the stalks. Roast the shaved almonds in a dry frying pan in a few minutes until light brown. Set aside.
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Heat 1 tablespoon of olive oil in the frying pan. Fry the mushrooms over high heat in 6-7 minutes until golden brown and set aside. Heat the remaining 2 tablespoons of olive oil in the pan. Fry the shallots, garlic and three quarters of the thyme for 5 minutes, without discoloring the mixture.
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Sprinkle the flour in the pan and fry the flour for 1 minute with stirring. Pour in the almond milk and stock with a beating and stir until smooth. Stir in the fried mushrooms through the almond sauce. Let it simmer while you cook the pasta according to the instructions on the package.
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Put a soup spoon of cooking water from the pasta into a bowl. Drain the pasta and stir through the sauce. If the sauce is too thick, use the cooking water to stir the whole.
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Spoon the pasta with sauce on plates and sprinkle with the rest of the thyme and the shaved almonds. Serve immediately.
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Nutrition
480Calories
Fat28% DV18g
Protein32% DV16g
Carbs20% DV60g
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