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    Creamy Lemon Gruyere Pasta

    Sides
    Vegetarian
    ​

    2 servings

    porties

    5 minutes

    actieve tijd

    20 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    250 g (8.8 oz) pasta

    1 tablespoon olive oil

    20 g (1 tbsp) unsalted butter

    4 garlic cloves, crushed

    Zest and juice of 1 lemon

    2 tablespoon plain flour

    400 ml (13.5 fl oz) vegetable stock

    100 g (3.5 oz) baby spinach

    125 g (4.4 oz) Gruyere cheese

    Freshly ground black pepper

    Instructies

    Cook the pasta in salted water according to the instructions on the package and reserve a cup of water before draining.

    In a large pan, heat the olive oil, then add the butter and allow it to melt. When the butter is foaming, add the garlic and cook for 30 seconds on medium heat until fragrant.

    Next, add the lemon zest and cook for another 30 seconds, stirring often. Pour the lemon juice and continue to cook, stirring, until half evaporated.

    Add the flour and stir to combine. Stir continuously (or use a whisk) until you obtain a thick paste.

    Start adding the stock. Do it gradually, stirring or whisking continuously until you have a thick sauce. Add the spinach and continue to cook for 1 minute.

    Add half of the cheese and stir to combine. When the cheese has melted, add the rest and stir to combine. Transfer the cooked pasta to the pan and toss it well to combine. Stir in the parsley, season to taste and serve immediately, with some extra lemon zest on top if you like.

    Voedingswaarde

    Portiegrootte

    1

    Calorieën

    655

    Totale vet

    37 g

    Verzadigd vet

    18 g

    Onverzadigd vet

    16 g

    Transvet

    0 g

    Cholesterol

    90 mg

    Natrium

    1053 g

    Totale koolhydraten

    53 g

    Voedingsvezels

    4 g

    Totale suikers

    3 g

    Eiwit

    29 g

    2 servings

    porties

    5 minutes

    actieve tijd

    20 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    250 g (8.8 oz) pasta

    1 tablespoon olive oil

    20 g (1 tbsp) unsalted butter

    4 garlic cloves, crushed

    Zest and juice of 1 lemon

    2 tablespoon plain flour

    400 ml (13.5 fl oz) vegetable stock

    100 g (3.5 oz) baby spinach

    125 g (4.4 oz) Gruyere cheese

    Freshly ground black pepper

    Instructies

    1

    Cook the pasta in salted water according to the instructions on the package and reserve a cup of water before draining.

    2

    In a large pan, heat the olive oil, then add the butter and allow it to melt. When the butter is foaming, add the garlic and cook for 30 seconds on medium heat until fragrant.

    3

    Next, add the lemon zest and cook for another 30 seconds, stirring often. Pour the lemon juice and continue to cook, stirring, until half evaporated.

    4

    Add the flour and stir to combine. Stir continuously (or use a whisk) until you obtain a thick paste.

    5

    Start adding the stock. Do it gradually, stirring or whisking continuously until you have a thick sauce. Add the spinach and continue to cook for 1 minute.

    6

    Add half of the cheese and stir to combine. When the cheese has melted, add the rest and stir to combine. Transfer the cooked pasta to the pan and toss it well to combine. Stir in the parsley, season to taste and serve immediately, with some extra lemon zest on top if you like.