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Cicatelli with spinach, mushrooms and besciamella

ingredients

servings

3

Extra virgin olive oil

to taste

Chili pepper

to taste

Iodized salt

to taste

Champignon mushrooms

200 grams

White wine

to taste

Water

to taste

Granulated vegetable bouillon

1 spoon

Garlic

1 wedge

Semolina pasta

300 grams

Spinach

300 grams

first courses from Italy - Puglia

Cicatelli with spinach, mushrooms and besciamella

Cicatelli with spinach, mushrooms and besciamella

vegan with gluten high in iron source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cicatelli with spinach, mushrooms and besciamella

Mushroom season and then ... what about this fresh pasta with a creamy and super tasty toast and cooked in a pan? A true goodness!

Vegetable 100 Besciamella

prepare first

Vegetable 100 Besciamella

Cicatelli with spinach, mushrooms and besciamella step 1

step 1

First we wash the spinach and cook it by doughing them in a pan on medium heat without seasoning. They will release their water in the pan and cook in perfection in no time.

Cicatelli with spinach, mushrooms and besciamella step 2

step 2

Once the spinach is cooked, we put it in a pan and pour the oil, garlic clove and chili pepper according to taste. Let's imbiond garlic for a few minutes.

Cicatelli with spinach, mushrooms and besciamella step 3

step 3

After cleaning and cutting the mushrooms, fry them in the pan and add the salt. Let them bake for moderate flame for about 10 minutes, they will release their water to baking. We mix from time to time.

Cicatelli with spinach, mushrooms and besciamella step 4

step 4

When the mushrooms are cooked, add the white wine, the granular nut and a little water if necessary. Put the pasta and spinach cooked earlier, mix and let cook for about 3 minutes on high heat

Cicatelli with spinach, mushrooms and besciamella step 5

step 5

When the pasta is almost cooked add 3 tablespoons of vegetable biscuit and mix in order to make the sage beautifully creamy.

Cicatelli with spinach, mushrooms and besciamella step 6

step 6

Your creamy freshly cooked pasta is ready, good appetite!

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