Here is the recipe of the pasta gratin with mushrooms and chorizo WW, a good light gratin made of sautéed mushroom pasta and light béchamel, easy to make for a small evening meal.
Ingredients for 4 people: - 11 SP / person -
- 220 g pasta
- 500 g mushrooms
- 70 g of chorizo
- 30 g grated Parmesan cheese
- 1 clove of garlic
- chopped parsley
- 1 tablespoon of olive oil
- 300 ml skimmed milk
- 2 tablespoons cornflour
- 1 pinch of nutmeg
- salt pepper
Preparation:
Wash the mushrooms then cut them into thin slices and chop the garlic.
In a skillet, heat the olive oil and fry the garlic.
Add the mushrooms, salt and pepper and parsley and cook for about 12 to 15 minutes. After 5 minutes add chorizo cut into small cubes and cook.
Meanwhile prepare the bechamel.
In a saucepan heat a little milk and mix the cornflour.
Add the rest of the milk and let it boil.
Then add salt, pepper, nutmeg and let thicken your béchamel stirring with a wooden spoon.
Cook the pasta in salted boiling water as indicated on the package.
Drain them and put them in a bowl.
Add the mushrooms and chorizo, the bechamel and grated parmesan and mix well.
Put everything in a gratin dish and bake for 30 minutes at 200 ° C.
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