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Pasta with Spinach and Almond Bechamel
Pasta with Spinach and Almond Bechamel

Pasta with Spinach and Almond Bechamel

with penne rigate and almond milk

This is an express, nutritious and delicious recipe! Almond milk makes a wonderfully aromatic and very fast bechamel and use a pan!


15 min

509 kcal

4 doses

Median

White Onion, Garlic, Penne Rigate Pasta, Corn Starch, Almond Milk, Spinach and Almonds Unpeeled are currently unavailable.

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Ingredients

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Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

509 kcal

2,128 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

In a casserole dish, sauté the chopped onion and chopped garlic with a drizzle of olive oil.

02

When the onion is translucent, pour enough water to cook the pasta.

03

Season with salt and cook until al dente. If the pasta still has a lot of water after cooking, remove excess water.

04

In a small bowl, mix the cornstarch and some milk to dissolve.

05

Pour the milk until it covers the dough, cornstarch and spinach. Get involved.

06

When the sauce thickens, turn off and season with a pinch of black pepper.

07

Cut the almonds into small pieces and toast them in a skillet for topping and serve.

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