Pasta with Brie Cheese and Spinach

1 Reviews
100% would make this recipe again

The Brie-spinach sauce goes well with any short cut pasta, however I prefer to combine it with «farfalle», the butterfly-shaped pasta which is among the kids' favourites, because it «flies» on its way to the mouth like a little butterfly («farfalla» in Italian).

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
380 calories/serving

Ingredients

160 g gluten free/wheat free shells 2 1/2 cups
70 g brie cheese, coarsely chopped
1 tbsp whipping cream 35% 15 mL
3 1/2 cups baby spinach 60 g
1/4 cup walnuts [optional] 26 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. Meanwhile, coarsely cut the cheese into pieces. Put them in a serving bowl and heat 1-2 min in a microwave oven, or alternatively in a small saucepan on the stovetop and warm about 2 min over very low heat (cheese should be softened, not cooked). Pour in the cream and stir. Clean the baby spinach.
  3. Pour the drained pasta into the bowl with the cheese, then add the baby spinach. Season with a little salt (cheese is already salted) and pepper to taste, then sprinkle with the walnuts (optional). Toss well and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

380

Fat

13 g

20 %

Saturated 7.8 g
+ Trans 0 g

39 %

Cholesterol

40 mg

Sodium

280 mg

12 %

Carbohydrate

54 g

18 %

Fibre

3 g

10 %

Sugars

0 g

Net Carbs

51 g

Protein

10 g

Vitamin A

51 %

Vitamin C

10 %

Calcium

9 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Folacin, Selenium, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Manganese, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Meat and Alternatives 1
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.