Romig sausje, zonder room.


Vandaag pasta met brocolli, champignons, een sjalotje en een sausje op basis van mascarpone.

Ingrediënten (3 à 4 personen)

- een pasta naar keuze (500 g)

- brocolli : hoeveelheid naar keuze (Ik nam een volledige zak diepvriesbrocolli)

- champignons naar smaak

- 1 sjalot

- 1 potje mascarpone (250 g)

Bereiding :

Kook water voor de pasta en kook gaar. Kook de brocolli. Die hoeft niet gaar te zijn, want die wordt straks met de saus nog even meegekookt. Bak ondertussen de fijngesneden champignons met het sjalotje in een koekenpan. Giet de brocolli af. Er mag nog een weinig vocht overblijven. Voeg de champignons en het sjalotje bij de brocolli. Doe er de mascarpone bij. Kruid naar smaak met peper en eventueel wat zout. Laat alles op een zacht vuurtje even sudderen tot de mascarpone vloeibaar is en de brocolli gaar.

Voor huisgenoten die wél vis/vlees willen is dit makkelijk aan te vullen met een stukje witte vis... Dan bak je het in dezelfde pan, nadat je de champignons en het sjalotje verwijderd hebt. Uitspoelen hoeft zelfs niet.

Klaar !

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