{"id":3913,"date":"2015-10-20T07:30:37","date_gmt":"2015-10-20T05:30:37","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=3913"},"modified":"2017-03-30T11:46:43","modified_gmt":"2017-03-30T09:46:43","slug":"recept-pasta-met-sausje-van-eekhoorntjesbrood-en-wortel","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/recept-pasta-met-sausje-van-eekhoorntjesbrood-en-wortel","title":{"rendered":"Recept: Pasta met sausje van eekhoorntjesbrood en wortel"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">H<\/span>oudt u ook van een heerlijk romige herfstpasta met paddenstoelen? Deze saus heeft dezelfde textuur maar bevat alleen maar groentjes en geen druppel room!<\/strong><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-c\u00e8pe.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3914\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-c\u00e8pe.jpeg\" alt=\"life-magazine-c\u00e8pe\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-c\u00e8pe.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-c\u00e8pe-624x368.jpeg 624w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/a><\/p>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN<\/span><\/h2>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g eekhoorntjesbrood (c\u00e8pes of boleten) of portobello paddenstoelen<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"8\">8<\/span>\u00a0stengels bleekselder<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g wortelen<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0teentje knoflook<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0takje verse rozemarijn of 2 tl gedroogde rozemarijn<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"4\">4<\/span>\u00a0el balsamico azijn<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0tagliatelle (pasta)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0el Becel Original (vloeibaar) (30 g)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0krop (Romeinse) sla<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0el Becel Dieetolie<\/li>\n<li>Extra nodig: staafmixer<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Variaties:\u00a0Maak de saus van deze heerlijke eekhoorntjesbrood met tagliatelle, wortel en Romeinse sla eens met asperges of tomaat. Vervang dan wel de helft van de wortel en bleekselder.<\/strong><\/p>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (Voor 2 personen)<\/span><\/h2>\n<ol>\n<li style=\"text-align: justify;\">Maak het eekhoorntjesbrood of Portobello paddenstoelen, groenten en knoflook schoon. Snijd de paddenstoelen in stukjes. Snijd de stengels bleekselder in boogjes en de wortel in dunne plakjes. Hak de knoflook en rozemarijn fijn. Breng een kwart van de c\u00e8pes, 3\/4 van de bleekselder, 3\/4 van de wortels, helft van de knoflook, helft van de rozemarijn en 300 ml water in een diep pannetje aan de kook en kook 15 minuten tot de groenten zacht en gaar zijn. Pureer het daarna tot een fijne saus. Breng op smaak met 2 el balsamicoazijn en vers gemalen peper naar smaak.<\/li>\n<li style=\"text-align: justify;\">Kook ondertussen de tagliatelle gaar volgens de aanwijzingen op de verpakking. Afgieten en laten uitlekken. Verwarm &#8211; als de tagliatelle opstaat &#8211; de Becel Original in een koekenpan en bak de rest van de c\u00e8pes of Portobello&#8217;s, bleekselder, wortel, knoflook en rozemarijn 4 minuten op een matig vuur. Breng op smaak met vers gemalen peper.<\/li>\n<li style=\"text-align: justify;\">Was en droog in de tussentijd de Romeinse sla. Doe in een schaal, besprenkel vlak voor het eten met de olie en 2 el balsamicoazijn. Strooi er wat vers gemalen peper over en hussel door elkaar. Meng de tagliatelle met de saus. Verdeel over 2 diepe borden en schep de gebakken paddenstoelen en groenten erop.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/eekhoorntjesbrood-met-tagliatelle-wortel-en-romeinse-sla\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Meer info over dit gezond gerechtje<\/span>?\u00a0Lees ons\u00a0artikel over verzadigde en onverzadigde vetten!\u00a0<a href=\"http:\/\/www.life-magazine.be\/nl\/2079-vriend-en-vija%E2%80%A6zadigde-vetten.html\" target=\"_blank\">Klik hier<\/a>\u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-graisse1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-3916 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-graisse1.jpg\" alt=\"life-magazine-graisse\" width=\"453\" height=\"267\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-graisse1.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-graisse1-624x368.jpg 624w\" sizes=\"auto, (max-width: 453px) 100vw, 453px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Houdt u ook van een heerlijk romige herfstpasta met paddestoelen? Deze saus heeft dezelfde textuur maar bevat alleen maar groentjes en geen druppel room!<\/p>\n","protected":false},"author":2,"featured_media":3915,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[325,56,369],"class_list":["post-3913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept:pasta met saus van eekhoorntjesbrood - Life MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/recept-pasta-met-sausje-van-eekhoorntjesbrood-en-wortel\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept:pasta met saus van eekhoorntjesbrood - Life MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenHoudt u ook van een heerlijk romige herfstpasta met paddestoelen? 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