Taglioni bicolore with filled portobello's
A tasty Italian recipe. The vegetarian main course contains the following ingredients: fresh parsley (a 30 g), portobello mushrooms (dish per 2 pieces), garlic, dairy spread (natural light (150 g)), olive oil, pasta (taglioni bicolore (a 250 g)), arugula (lettuce 75 g) and light-weighted cheese (30 grinded (bag a 150 g)).
- Bag fresh parsley a 30 g
- 4 portobello mushrooms scale per 2 pieces
- 1 toe garlic
- 1 package dairy spread natural light (150 g)
- 4 tablespoons olive oil
- 1 business suit pasta taglioni bicolore (a 250 g)
- 1 bag arugula lettuce 75 g
- 100 g slightly topped cheese 30 ground (bag a 150 g)
Preheat the oven to 180 ° C.
Wash parsley, remove thick stems and finely chop the remaining part (leave some leaves for garnishing).
Clean Portobello's and remove stalks.
Garlic peel and finely chop.
Mix dairy spread, garlic and parsley.
Season with pepper and salt.
Fill Portobello's with dairy mixture and sprinkle with 2 tbsp olive oil.
Place the dish in the oven and portobello's in 15 min.
Prepare pasta according to directions on packaging.
Roughly cut rocket.
Drain pasta and scoop with remaining oil.
Mix the rucola and two-thirds of the cheese with pasta.
Serve pasta with stuffed portobello and garnish with the rest of the cheese and parsley..
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