John Myers
Pasta with Bean and Cheese Gröstel, Mushrooms & Kale
The perfect pasta with bean and cheese gröstel, mushrooms & kale recipe with a picture and simple step-by-step instructions.
Gröstel:
- 250 g Beans cooked white
- 1 Onion
- 1 Clove of garlic
- 100 g Freshly grated Parmesan
- 2 tbsp Mustard
- 100 g Ground almonds
- 1 pinch Seasoned salt from my KB
- 1 pinch Telly cherry pepper
- 3 tbsp Rapeseed oil
- 150 g Mushrooms brown
- 300 g Kale fresh
- 300 g Pasta
- 1 tsp Salt
- 1 tsp Pasta water
- Freshly grated Parmesan
- Drain the beans, rinse with cold water and puree. Peel the onion and garlic, dice finely and mix well with the Parmesan, almonds, mustard, garlic pepper, seasoned salt and pepper and knead well. Heat the oil in a coated pan and slowly roast the bean mixture until crispy, turning it every now and then. Then add the mushrooms and fry them!
- In the meantime, clean the mushrooms and cut them into slices. Clean the green cabbage, remove the stalk, roughly cut, wash and spin dry. Just before the pasta is ready, add the kale to the roast and mix well!
- Meanwhile, cook pasta of your choice al dente, rinse briefly and collect some pasta water. Then lift the sieved pasta under the finished roasted roast and mix in some pasta water! Evl. taste it again! Sprinkle with Parmesan and serve!
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