Spoon dollops of remaining tomato sauce on top of the rollsand sprinkle with mozzarella cheese. The rolls will absorb any excess moisture from the bottom of the pan
Slice the auberginesand brush with oil and season with salt and black pepper. Add a thin layer of tomato sauce in a oven-proof form and put on aubergine slices, grated parmesan and dollops of cream cheese
Season with salt and pepper. With a slotted spoon, transfer broccoli to a bowl. While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl
In today's recipe, I filled portabellos with mixed vegetables, spinach, chickpeas and goat cheese. Eating stuffed vegetables is yummy and you have left-over sauce, it is perfect to fill vegetables with it
The base here is obviously a good quality miso paste and good quality noodles, andwith those two in the pantry, you can make a healthy and super yummy bowl of goodness in almost no time
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