avec vin blanc, poireaux et bacon
Ingrédients : Feuilles de lasagne (œufs,blé) (semole de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Poireau • Champignons • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Mélange roquette et épinards • Pignons • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ciboulette • Mélange d’épices aux fines herbes italiennes (sulfites) (sel, oignon déshydraté, ail déshydraté, herbes, sucre, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium).
Allergens
Tags
Saucisse italienne douce, sans boyau
250 g
Tranches de bacon
100 g
Feuilles de lasagne
360 g
Poireau
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Mélange d’épices aux fines herbes italiennes
5 g
Champignons
113 g
Ciboulette
7 g
Mélange roquette et épinards
56 g
Crème
237 mL
Vin blanc de cuisine
4 tbsp
Pignons
28 g
Vinaigre balsamique
1 tbsp
Huile
0.5 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut bacon into 1/2-inch pieces.
- Reheat the pan over medium. Add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- While bacon cooks, on a clean cutting board, cut lasagna sheets width-wise into short 1/2-inch-wide strips. Transfer to a plate. (NOTE: These are your pappardelle noodles.)
- Thinly slice mushrooms.
- Thinly slice leeks.
- Thinly slice chives.
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 1/2 tbsp (3 tbsp) bacon fat.
- Reheat the pan over medium. Add sausage, leeks and mushrooms. Season with Italian Herb Spice Blend, salt and pepper. Cook, for 4-5 min, stirring often and breaking up sausage until no pink remains.**
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2) tsp sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add arugula and spinach mix, pine nuts and half the bacon over top. Do not mix until step 6.
- Sprinkle Cream Sauce Spice Blend over sausage mixture. Stir to coat.
- Add white wine, cream and 3/4 cup (1 1/2 cups) water. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water, then strain pappardelle.
- Remove the pan from heat. Add pappardelle. Season with salt and pepper. Toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Toss salad.
- Divide papardelle between bowls. Serve salad alongside.
- Sprinkle chives and remaining bacon over papardelle.
1570
kcal
Calories
95
g
Fat
40
g
Saturated Fat
131
g
Carbohydrate
8
g
Sugar
11
g
Dietary Fiber
51
g
Protein
300
mg
Cholesterol
1880
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
7
mg
Iron
avec feuilles de sauge frites
avec sel de truffes et gremolata au citron et aux pignons
