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Recipe by Emporion
Fusilli with cheese is an irresistible first course, perfect for cheese lovers. The fusilli pasta blends perfectly with three delicious cheeses: taleggio, emmenthal and Parmigiano Reggiano. Everything is enriched with cooking cream, giving the dish a creamy texture. A real pleasure for the palate!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Boil the penne in plenty of salted water and drain them al dente
Step 2 of 2: Dress the pasta in an ovenproof baking dish with the cream and the cheeses; gratinate for a few minutes in a hot oven at 200 degrees and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving196 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,753 kJ658 kcal | 1,403 kJ335 kcal |
| Fat | 28.69 g | 14.62 g |
| of which saturated fatty acids | 17.41 g | 8.87 g |
| Carbohydrates | 66.51 g | 33.89 g |
| of which sugars | 4.16 g | 2.12 g |
| Fibre | 2.43 g | 1.24 g |
| Protein | 32.87 g | 16.75 g |
| Salt | 1.18 g | 0.6 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
