Pappardelle with Mushrooms & Quark
125g baby mushrooms
1 clove garlic, crushed
1 lemon, juiced
100ml vegetable bouillon
90g pappardelle
125g quark
handful parsley, chopped
15g Parmesan, grated
Cook the mushrooms & garlic in the lemon juice and vegetable stock until mushrooms are tender and the stock is reduced down to about 1 tablespoon.
Add the hot cooked pappardelle, quark and parsley. Warm through gently, but keep the heat extremely low or the quark will split.
Garnish with the Parmesan and serve.
Nutrition Data
Calories (kcal) 512.4
Carbohydrate (g) 73.1
Protein (g) 38.0
Fat (g) 7.8
Fibre (g) 3.7
125g baby mushrooms
1 clove garlic, crushed
1 lemon, juiced
100ml vegetable bouillon
90g pappardelle
125g quark
handful parsley, chopped
15g Parmesan, grated
Cook the mushrooms & garlic in the lemon juice and vegetable stock until mushrooms are tender and the stock is reduced down to about 1 tablespoon.
Add the hot cooked pappardelle, quark and parsley. Warm through gently, but keep the heat extremely low or the quark will split.
Garnish with the Parmesan and serve.
Nutrition Data
Calories (kcal) 512.4
Carbohydrate (g) 73.1
Protein (g) 38.0
Fat (g) 7.8
Fibre (g) 3.7
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