Filter
Reset
Sort ByRelevance
T.C.
Root pasta with cream cheese and vegetable balls
Vegetable pasta, cream cheese, pesto spread and vegetable balls.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a large pan with plenty of water to the boil. Meanwhile, heat the oil in a frying pan and fry the vegetable balls in 10 min. Until golden brown. Times regularly.
-
Meanwhile, put the pepper and dairy spread in the cup of the hand blender and puree until smooth. Pour the sauce in a saucepan and heat for 5 minutes on low heat.
-
Put the frozen peas in the pan with boiling water. Add the vegetable paste as the water boils again and cook for 3 minutes until al dente.
-
Drain the pasta with peas and put in a bowl. Spoon the sauce through. Divide the balls over it and sprinkle with the pesto.
Blogs that might be interesting
-
25 minMain dishfresh green beans, almond shavings, tofu pasta, shallot, garlic, fresh sage, unsalted butter, lemon, Taleggio cheese, cooking dairy,creamy pasta with taleggio, green beans and lemon -
25 minMain dishtofu natural, wok sauce sweet soy, unpolished rice, traditional olive oil, onion, cabbage, banana, seroendeng,cabbage dish -
110 minMain dishwheat flour, dried yeast, salt, extra virgin olive oil, water, zucchini, Mozzarella, grated Parmesan cheese, green pesto,mozzarella zucchini pie -
25 minMain disholive oil, onion, celery, winter carrot, tomato cubes on juice, salt and freshly ground pepper, penne pasta, eggplant, chopped parsley, hard goat cheese,pasta with tomato aubergine sauce
Nutrition
790Calories
Sodium36% DV860mg
Fat54% DV35g
Protein60% DV30g
Carbs28% DV83g
Fiber48% DV12g
Loved it