Danie główne
Creamy Sun-Dried Tomato Pasta
25 minPorcje: 2Nutri-Score C€€
C
25 min
25 minCreamy Sun-Dried Tomato Pasta
czego potrzebujesz
Składniki
pasta (dried, e.g. rigatoni or penne)Produkty zbożowe200 g
sun-dried tomatoes (drained and roughly chopped, oil reserved)Spiżarnia80 g
garlic (cloves, finely chopped)Warzywa i owoce3 kawałki
olive oil (from the sun-dried tomato jar)Spiżarnia15 ml
double creamNabiał150 ml- vegetable stock (hot)Spiżarnia400 ml
parmesan (finely grated)Nabiał40 g
chili flakesPrzyprawy1 g
saltPrzyprawy3 g
black pepper (freshly ground)Przyprawy1 g
na porcję
Wartości odżywcze
626kcal
- Węglowodany
- 78 g
- Białko
- 17 g
- Tłuszcz
- 28 g
czego użyjesz
Przybory
Patelnia
Tarka
krok po kroku
Przygotowanie
- Krok 1
Sauté the sun-dried tomatoes and garlic
- Heat the sun-dried tomato oil in a large frying pan over medium heat.
- Add the chopped sun-dried tomatoes and garlic and fry until fragrant.
- Krok 2
Cook the pasta in the pan
- Add the dried pasta to the pan and stir to coat.
- Pour in the hot vegetable stock and season with salt and pepper.
- Simmer, stirring regularly, until the pasta is al dente and the liquid has mostly absorbed.
- Krok 3
Make the sauce creamy
- Lower the heat and pour in the cream.
- Stir in the grated parmesan until the sauce is smooth and glossy.
- Krok 4
Serve
- Serve straight from the pan with extra parmesan and chili flakes.