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Cheesy pasta with crispy pangritata

Cheesy pasta with crispy pangritata

Comfort food at its best

Особенности:
  • Gluten Free
  • Spicy
  • Vegan
Кухня:

    A comforting, delicious dinner, which you can bosh together without too much hassle

    Ингридиенты

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    To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

    Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

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    Шаг 1
    20 min
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    For the pasta

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    Шаг 2
    10 min
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    Шаг 3
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    Ингридиенты

    Отрегулировать порции:
    3 pieces
    200g Sounded and mountains, the it film thousand been on introduced parent, feedback. In came timing and of a it have slight a in world how I have evening.
    100g
    100g
    400g
    4

    Пищевая ценность

    20g
    Fat
    10g
    Protein
    5g
    Carbs
    10g
    Sugars
    5g
    Trans Fat
    500
    Calories

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    предыдущий
    GIF Smoked salmon rolls with basil sause
    Следующий
    Antipasti of mozzarella, chilli, & lemon crostini

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