🍝 Pan Pasta with Mushrooms, Ricotta and Cheese

Name: Pan Pasta with Mushrooms, Ricotta and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g Butter; 1 Packung (350 g) Hilcona (Cappelletti Pan Pasta Mushrooms & Ricotta); 2 sprigs Rosemary; 1 tbsp Tomato paste; 100 ml Vegetable broth; 200 g Whipping cream; 100 g Gouda

602 kcal · 30 min · 4 servings

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Ingredients

30 g Butter
1 Packung (350 g) Hilcona (Cappelletti Pan Pasta Mushrooms & Ricotta)
2 sprigs Rosemary
1 tbsp Tomato paste
100 ml Vegetable broth
200 g Whipping cream
100 g Gouda

Instructions

1. Heat the butter in a pan. Fry the pasta in it for about 5 minutes, turning it over repeatedly. Wash the rosemary, shake it dry, strip the needles from the stems (except for a few pieces for garnishing) and chop them finely.
2. Remove the pasta from the pan. Briefly roast the tomato paste in the frying fat. Deglaze with broth and cream and bring to a boil. Grate the cheese coarsely. Add the pasta to the sauce and toss it in. Serve, sprinkle with rosemary and cheese, and garnish with rosemary.

Nutrition per serving

kcal: 602
Protein: 14 g · Fett/Fat: 60 g · Carbs: 4 g