The Brie-spinach sauce goes well with any short cut pasta, however I prefer to combine it with «farfalle», the butterfly-shaped pasta which is among the kids' favourites, because it «flies» on its way to the mouth like a little butterfly («farfalla» in Italian).
|160 g||gluten free/wheat free shells||2 1/2 cups|
|70 g||brie cheese, coarsely chopped|
|1 tbsp||whipping cream 35%||15 mL|
|3 1/2 cups||baby spinach||60 g|
|1/4 cup||walnuts [optional]||24 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- Meanwhile, coarsely cut the cheese into pieces. Put them in a serving bowl and heat 1-2 min in a microwave oven, or alternatively in a small saucepan on the stovetop and warm about 2 min over very low heat (cheese should be softened, not cooked). Pour in the cream and stir. Clean the baby spinach.
- Pour the drained pasta into the bowl with the cheese, then add the baby spinach. Season with a little salt (cheese is already salted) and pepper to taste, then sprinkle with the walnuts (optional). Toss well and serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Niacin, Omega-3, Omega-6, Selenium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Iron, Magnesium, Phosphorus, Vitamin B2, Zinc
- Excellent source of :
- Folacin, Manganese, Potassium, Vitamin A, Vitamin B12, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||1|