Pasta with Béchamel without Meat

Wael Al-TamimiCuoco

Ingredienti

• Spaghetti
  500 grams
• Latte in polvere
  1 cup
• Acqua
  2 cups
• Farina
  3 tablespoons
• Burro
  3 tablespoons
• Chicken Bouillon Cube, Maggi
  1 cube
• Mozzarella Cheese, grated
  0.5 cup
• Sale
  1 teaspoon
• Pepe bianco
  0.5 teaspoon

Passi

1. 1

   Place the pasta in boiling water with a little salt until cooked.

   Utensili necessari:

   Pentola

   10 min
2. 2

   In the meantime, dissolve the powdered milk in water and set aside until needed.

   5 min
3. 3

   To prepare the béchamel, melt the butter in a pot over heat, add the flour and stir well until it changes color, then gradually add the dissolved milk while continuously stirring to avoid lumps.

   Utensili necessari:

   Pentola

   5 min
4. 4

   Season the sauce with the chicken bouillon cube, white pepper, and salt.

   2 min
5. 5

   Once the pasta is cooked, drain it from the water and immediately place it in a greased tray, pouring the béchamel over it.

   Utensili necessari:

   Vassoio

   5 min
6. 6

   Mix the pasta with the sauce slightly, sprinkle the cheese on top of the tray, then place it in the oven until the top is browned.

   10 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Spaghettiper 100g

Energia158 kcal

Proteine5.8 g

Grassi totali0.9 g

Carbohydrate31 g

Fibre alimentari1.5 g

Zuccheri totali0.6 g

Latte in polvereper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.25 g

Carbohydrate4.8 g

Zuccheri aggiunti4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Acquaper 100g

Acqua100 g

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Burroper 100g

Energia717 kcal

Proteine0.85 g

Grassi totali81 g

Carbohydrate0.1 g

Zuccheri totali0.1 g

Saleper 100g

Ceneri100 g

Pepe biancoper 100g

Energia300 kcal

Proteine10 g

Grassi totali5 g

Carbohydrate60 g

Fibre alimentari20 g

Zuccheri totali5 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag