Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
An oven-baked pasta dish with mushrooms and almonds. Make the sauce in a pan and blend it before serving; bake and grill the cannelloni according to the package instructions.
Ingredient allergens
Allergen listDepends on the product
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Eggs
White wine
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Milk and milk products
White wine
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Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 7
Ingredients without verified allergen data: Mushroom-filled cannelloni, Peeled almonds, Onion, Garlic, Extra-virgin olive oil, Bread, Broth.
Method
- 01
Preheat the oven and toast the almonds
Preheat the oven to 220 °C for 15 minutes. Heat the oil in a pan and toast the almonds. Remove them and set aside.
Temperature: 220 °C / 428 °FReady to continue when: The oven has reached the indicated temperature and the almonds are golden, not burnt.
15 min - 02
Toast the bread and start the sauce
Toast the crumbled bread in the same pan, then remove it. Finely chop the onion and garlic and gently sauté them in the pan.
Ready to continue when: The bread is golden and the onion and garlic are soft but not burnt.
- 03
Cook and blend the sauce
Crush the almonds and toasted bread. Add them to the pan with the onion and garlic. Pour in the white wine and let it evaporate; add the broth and simmer gently for 15–20 minutes. Remove from the heat and blend to the desired consistency.
Ready to continue when: The wine no longer has a strong alcoholic smell, and the cooked sauce is blended without large pieces of bread or almond.
20 min - 04
Bake and grill the cannelloni
Place the cannelloni in an ovenproof dish and bake according to the package instructions. When 5 minutes of cooking time remain, turn on the grill. Serve the cannelloni with the almond sauce.
Temperature: 220 °C / 428 °FReady to continue when: The cannelloni are hot and cooked according to the package instructions, and the surface is golden after grilling.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
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- Effect of cooking temperature on cooked pasta quality and sustainability - PubMed pubmed.ncbi.nlm.nih.gov/33543478/
- ¿Cuánto tiempo se puede dejar la pasta fuera del frigorífico para comerla sin riesgo? - SESAL sesal.org/cuanto-tiempo-se-puede-dejar-la-pasta-fuera-del-frigorifico-para-comerla-sin-riesg…
- Temperatura de los alimentos y Seguridad Alimentaria www.manipulador-de-alimentos.es/blog/temperatura-de-los-alimentos/
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- ¿Cuánto tiempo se puede dejar la pasta fuera del frigorífico para comerla sin riesgo? www.abc.es/familia/vida-sana/abci-cuanto-tiempo-puede-dejar-plato-pasta-fuera-frigorifico-pa…
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State: Published after documentary validation; no “Tested” label is shown.