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🍝 Crispy Tortilla Bowls with Pasta Salad

475 kcal · 30 min · 4 servings

Ingredients

• 4 tortilla wraps
• 1 egg white
• 200 g cooked tube pasta
• salt
• pepper
• 125 g porcini mushrooms
• 2 tbsp roasted, chopped hazelnuts
• 1 clove of garlic
• 1 tbsp lime juice
• 1 shallot
• 2 tbsp mayonnaise

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Place the tortilla wraps in a hot pan and toast them briefly on both sides.
3. 3. Remove the wraps and make several cuts into the outer edge of each wrap.
4. 4. Brush the tortillas with egg white.
5. 5. Place the wraps into a shallow baking dish or a scallop-shaped baking dish.
6. 6. Ensure the cut edges overlap so that they form the shape of a bowl.
7. 7. Bake the tortillas in the oven for 3 to 4 minutes.
8. 8. Remove the bowls from the oven and let them cool down completely.
9. 9. Carefully release the cooled tortilla bowls from the dish.
10. 10. Peel the garlic and shallots and chop them finely.
11. 11. Clean the mushrooms and chop them finely as well.
12. 12. Heat oil in a pan and quickly sauté the mushrooms together with the garlic and shallots.
13. 13. Season the mixture with salt, pepper, and lime juice.
14. 14. Let the mushroom mixture cool down completely.
15. 15. Wash the parsley and spin it dry.
16. 16. Chop the parsley finely.
17. 17. Mix the pasta with the nuts and the cooled mushroom mixture.
18. 18. Stir the mayonnaise into the pasta mixture.
19. 19. Finally, adjust the seasoning of the filling to taste.
20. 20. Fill the pasta salad mixture into the tortilla bowls.
21. 21. Garnish the bowls with the chopped parsley.

Nutrition per serving

• kcal: 475
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 64 g