Pasta with Spinach & SKYR Danone

20 MINS MAIN VEGETARIAN HEALTHIER LIVES EUROPE

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Ingredients (304 g/ portion)

Pâtes BARILLA : 500g

Skyr DANONE : 180g

Spinach leaves : 300g

Mushrooms METRO : 200g

Chopped onions BONDUELLE FOOD SERVICE : 200g

3 tablespoons mustard METRO : 45g

1 tablespoon olive oil METRO: 60g

1 garlic clove : 7g

Nutritional Information

Per portion (304g)

Energy: 323.6 Kcal; 1352.5 kJ, Fat: 9.6g of which Saturated fatty acids: 1.7g; Carbohydrates: 45.4g of which Sugars: 3.1g; Protein: 11.6g; Fibre: 6.0g; Salt: 0.4g.

Per 100g

Energy: 106.3 Kcal; 444.5 kJ; Fat: 3.2g of which Saturated fatty acids: 0.5g; Carbohydrates: 14.9g of which Sugars: 1.0g; Protein: 3.8g; Fibre: 2.0g; Salt: 0.1g.

Instructions

Cook the pasta for 10 minutes.
Fry the onions in 2 tablespoons of olive oil until lightly browned.
Cook the mushrooms with the onions for 5 minutes. Add the minced garlic clove.
Add the spinach shoots (washed) to the pan with the remaining olive oil. Stir regularly until the spinach is cooked.
Meanwhile, whisk the Skyr with the mustard. Heat over a low heat for 5 minutes in a saucepan.
Pour the cooked pasta into the pan, stir and add the Skyr and mustard sauce.