Winter noodle pan with romaine salad
easy
30 mins
30 mins
Ingredients
- 250 g Mushrooms
- 100 g Rocket salad
- 4 Stem(s) flat leaf parsley
- 1 package (150 g) Breakfast bacon in slices
- 1 TEASPOON Oil
- 400 ml Vegetable broth
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Conchiglie Rigate Pasta
- 50 g Hazelnut kernels
Directions
- 1
Clean, clean and halve the mushrooms. Wash the salad, shake dry and cut into pieces. Wash parsley, shake dry and chop finely. Cut 6 bacon slices into strips. Heat oil in a frying pan. Sauté the mushrooms and bacon slices over a high heat while turning. Deglaze with stock, stir in crème fraiche and parsley. Season to taste with salt and pepper
- 2
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, cut hazelnut kernels in half and roast them in a pan without fat, remove and let them cool down. Fry the rest of the bacon slices in the pan over a low heat, turning them occasionally until crispy. Drain on kitchen paper and break into pieces
- 3
Pour the noodles into a sieve, drain. Swivel in the hot sauce, fold in the salad. Arrange immediately on plates, garnish with hazelnut halves and bacon
Nutrition Facts
680 kcal
77 g
31 g
22 g
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