avec brie et salade d'épinards
Ingrédients : Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Poire • Brie (lait, sel, culture bactérienne, enzyme microbienne, culture de moisissures) (lait) • Champignons • Épinards • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Thym • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Utensils
Tags
Champignons
113 g
Linguine frais
227 g
Poire
1 unit(s)
Bébés épinards
56 g
Échalote
1 unit(s)
Thym
7 g
Fromage brie
125 g
Crème
56 mL
Vinaigre de vin blanc
0.5 tbsp
Sauce soja
0.5 tbsp
Sel de truffe
1 g
Lait
0.5 cup
Beurre
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
0.5 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Core, then cut pear into 1/4-inch slices.
- Peel, then finely chop shallot.
- Halve brie. Cut half the brie into 1/2-inch pieces with the rind on. Cut rind off of remaining brie half, then into 1/2-inch pieces.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium.
- When hot, add mushrooms, shallots and half the thyme. Cook for 5-6 min, stirring occasionally, until veggies soften. Season with pepper and half the truffle salt.
- Add soy sauce. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot. Off heat.
- To the pan with mushrooms, add cream, 1/2 cup (1 cup) milk and the pieces of brie without the rind. Cook for 3-4 min, until brie melts completely and the sauce thickens. Season with remaining truffle salt and 1/8 tsp (1/4 tsp) black pepper.
- Remove from heat.
- Add sauce to the pot with linguine.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach, then toss to coat.
- Divide linguine between plates, then top with remaining thyme.
- Divide salad between plates, then top with pear and remaining brie.
900
kcal
Calories
46
g
Fat
25
g
Saturated Fat
87
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
30
g
Protein
165
mg
Cholesterol
1020
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
500
mg
Calcium
3.5
mg
Iron
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