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Kremasta tjestenina s avokadom i špinatom

Kremasta tjestenina s avokadom i špinatom
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Nutritivne vrijednosti

Po porciji od 450 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 720 kcal
36% DV
Ukupne masti 38.0g
58% DV
Ukupni ugljikohidrati 78.0g
26% DV
Proteini 16.0g
32% DV

O proizvodu

Glatka i živahna tjestenina u umaku od blendanog avokada, uvelog špinata i maslinova ulja. Jednostavna je, kremasta i zasitna, sa svježim, blagim biljnim notama.

Sastojci

Kremasta tjestenina s avokadom i špinatom

Uvodna napomena


Ova se tjestenina temelji na suptilnom bogatstvu avokada i čistoj zelenoj dubini špinata. Maslinovo ulje daje umaku sjaj i prenosi okus bez težine, dok tjestenina pruža potrebnu strukturu i toplinu. Rezultat treba biti podatna, živahna i fino uravnotežena tjestenina, s umakom koji prianja umjesto da se skuplja na dnu.

Osnovne informacije o receptu


  • Kategorija jela: Tjestenina

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta jela: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 450 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 12 minuta

  • Ukupno vrijeme: 22 minute

  • Težina: Lako


    • Oprema


  • Srednje velik lonac

  • Velika tava za pirjanje

  • Cjedilo

  • Blender ili multipraktik

  • Kuhinjska hvataljka


    • Sastojci


    Tjestenina


  • 120 g suhe tjestenine

  • 10 g maslinova ulja


    • Zeleni umak


  • 120 g avokada, oguljenog i bez koštice

  • 80 g špinata

  • 20 g maslinova ulja


    • Postupak


  • 1. Zakuhajte vodu u srednje velikom loncu do punog vrenja. Dodajte tjesteninu i kuhajte 8 do 10 minuta, ili dok ne omekša, ali u sredini zadrži blagu čvrstoću. Dobro ocijedite, a po potrebi sačuvajte malu količinu vode od kuhanja za razrjeđivanje umaka.

  • 2. Dok se tjestenina kuha, stavite špinat u veliku tavu za pirjanje na srednje jakoj vatri. Miješajte 1 do 2 minute, samo dok potpuno ne uvene i ne postane tamnozelen. Odmah prebacite u blender.

  • 3. Dodajte avokado i 20 g maslinova ulja u špinat. Miksajte dok smjesa ne postane potpuno glatka i svijetlozelena, po potrebi sastružite smjesu sa stijenki posude. Umak treba biti gust, sjajan i ujednačen.

  • 4. Vratite ocijeđenu tjesteninu u toplu tavu za pirjanje. Dodajte 10 g maslinova ulja i kratko promiješajte na laganoj vatri 30 sekundi kako bi se tjestenina ravnomjerno obložila.

  • 5. Dodajte umak od avokada i špinata tjestenini i lagano promiješajte 1 minutu na laganoj vatri, dok se rezanci potpuno ne oblože i umak ne zagrije. Ako je umak pregust, razrijedite ga malom količinom sačuvane vode od kuhanja. Gotova tjestenina treba biti svilenkasta i lagano prianjati uz svaki rezanac ili oblik.


    • Serviranje i posluživanje


    Uvijte ili složite tjesteninu u toplu plitku zdjelu, ravnomjerno raspoređujući umak po površini. Poslužite odmah, dok je umak još sjajan, a boja živa.

    Profesionalne napomene


  • Koristite potpuno zreo avokado; nedovoljno zreo plod dat će umaku mutnu teksturu i bezizražajan završetak.

  • Špinat neka samo uvene kako bi boja ostala živahna, a okus čist.

  • Umak mora biti izmiksan dovoljno glatko da obloži tjesteninu bez vidljivih vlakana ili zrnatosti.
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