Syn Free Baked Garlic
Mushroom and Ricotta Pasta
prep 10 mins
cook 45 mins
total 55 mins
author shevy @ slimming eats
yield 4 servings
Ingredients
· 1 onion,
finely chopped
· cooking oil
spray
· 3 cloves of
garlic, crushed
· 400g/14oz of
mushrooms, chopped
· 2 cups (480ml)
of chicken or vegetable stock
· handful of
fresh parsley, chopped
· 270g/9.5oz of
ricotta - 3 HEa's
· 30g/1oz of
parmesan (or Italian hard cheese) - grated
· 1 egg, beaten
· 200g/7oz of
uncooked pasta of choice (I used farfalle)
Instructions
1.
Preheat oven to 180c (350f)
2.
Spray a frying pan over a medium high heat
with cooking oil spray.
3.
Add the onion and fry for a few minutes until
softened.
4.
Add in the mushrooms and garlic and slowly add
in 1 cup of the stock a bit at time, reducing down until you add another bit.
This should give the mushrooms and onion a lovely golden colour.
5.
While the mushroom mix is cooking, add the
pasta to a saucepan of boiling hot water and cook till al dente.
6.
Once the 1 cup of stock has been totally
reduced down into the mushrooms, stir in the chopped parsley and add in the
other cup of stock and simmer for 5 minutes.
7.
Remove from the heat.
8.
Whisk together the egg and ricotta and stir
into the mushrooms.
9.
Add in the pasta and mix to combine.
10.
Sprinkle with the parmesan and season with
some black pepper.
11.
Cover with foil and bake covered for 20 mins,
then remove the foil and bake for an additional 10 minutes until lightly golden
on top.
12.
Serve and enjoy!!
Source http://www.slimmingeats.com
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