Eigenschappen
Bereidingstijd: 20 min
Menugang: Hoofdgerecht
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- 200 g penne pasta of andere pasta
- 2 grote of 6 kleine cantharellen
- 100 g oesterzwammen
- 1 rode paprika
- 2 sjalotjes
- 2 eetlepels olijfolie
- 1 theelepel fijngehakte rode peper
- zout
- versgemalen peper
- ca. 150 g verse kruidenroomkaas
- 2 eetlepels vers geraspte Parmezaanse kaas
- 2 eetlepels fijngehakte basilicum
- champignonborsteltje
Bereidingswijze
Dieet: Vegetarisch dieet.
Kook de pasta beetgaar volgens de gebruiksaanwijzing op de verpakking. Veegintussen de cantharellen en oesterzwammen schoon, snij de stelen in stukjes.Scheur de oesterzwammen in reepjes. Was de paprika, halveer deze en verwijder dezaadlijstjes. Snij de paprika in reepjes. Pel de sjalotjes en snij ze inpartjes.
Verhit 1 eetlepel olijfolie in een koekenpan en bak op een hoog vuur de helecantharellen rondom mooi bruin. Laat het vocht verdampen. Doe de cantharellenover op een bord. Verhit weer 1 eetlepel olie in de pan en bak de sjalot op eenlaag vuur zachtjes glazig. Bak de paprika ca. 2 minuten zachtjes mee. Schep deoesterzwamreepjes, de steeltjes en de fijngehakte rode peper erdoor en roerbakalles op een hoog vuur nog eens 3 – 4 minuten. Voeg zout en peper naar smaaktoe. Giet de pasta af, voeg de roomkaas toe en laat de kaas uitsmelten. Schep erdan het groentemengsel door. Schep de pasta in 2 diepe borden. Strooi deParmezaanse kaas en de basilicum erover en leg er de gebakken cantharellen op.Garneer met een takje basilicum.
Per persoon ongeveer 125 gram groenten
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