Pasta with Spinach & SKYR Danone
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Ingredients (304 g/ portion)
Pâtes BARILLA : 500g
Skyr DANONE : 180g
Spinach leaves : 300g
Mushrooms METRO : 200g
Chopped onions BONDUELLE FOOD SERVICE : 200g
3 tablespoons mustard METRO : 45g
1 tablespoon olive oil METRO: 60g
1 garlic clove : 7g
Nutritional Information
Per portion (304g)
Energy: 323.6 Kcal; 1352.5 kJ, Fat: 9.6g of which Saturated fatty acids: 1.7g; Carbohydrates: 45.4g of which Sugars: 3.1g; Protein: 11.6g; Fibre: 6.0g; Salt: 0.4g.
Per 100g
Energy: 106.3 Kcal; 444.5 kJ; Fat: 3.2g of which Saturated fatty acids: 0.5g; Carbohydrates: 14.9g of which Sugars: 1.0g; Protein: 3.8g; Fibre: 2.0g; Salt: 0.1g.
Instructions
- Cook the pasta for 10 minutes.
- Fry the onions in 2 tablespoons of olive oil until lightly browned.
- Cook the mushrooms with the onions for 5 minutes. Add the minced garlic clove.
- Add the spinach shoots (washed) to the pan with the remaining olive oil. Stir regularly until the spinach is cooked.
- Meanwhile, whisk the Skyr with the mustard. Heat over a low heat for 5 minutes in a saucepan.
- Pour the cooked pasta into the pan, stir and add the Skyr and mustard sauce.
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