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GINGERCHANCEFELIX
Pasta with young capuchins and mushrooms
Whole grain penne with young capuchins, mushrooms, tomato cubes and sage
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Ingredients
Directions
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Cook the penne according to the instructions on the package. Fry the onion in 2 tablespoons of oil until golden brown, add the chestnut mushrooms and stir fry until they release moisture.
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Add the garlic, sage, tomato cubes and capuchin. Bring to the boil while stirring and simmer for 5 minutes. Season with salt and pepper.
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Drain the penne and stir in the rest of the oil. Put the penne in 4 deep plates and spoon the sauce with the capuchin on it.
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Nutrition
430Calories
Sodium11% DV265mg
Fat14% DV9g
Protein38% DV19g
Carbs23% DV68g
Fiber40% DV10g
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