{"id":4988,"date":"2015-12-29T07:30:39","date_gmt":"2015-12-29T06:30:39","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=4988"},"modified":"2017-03-30T11:45:17","modified_gmt":"2017-03-30T09:45:17","slug":"recept-romige-pasta-met-champignons-en-parmezaan","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/recept-romige-pasta-met-champignons-en-parmezaan","title":{"rendered":"Recept: Romige pasta met champignons en parmezaan"},"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;\">E<\/span>en eenvoudige combinatie die haar sporen al lang heeft verdiend in de Italiaanse keuken: champignons en parmezaan. Romig wordt de pasta door een eitje door de groenten te roeren.<\/strong><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/pates-a-la-creme-avec-celeri-et-champignons.jpeg\"><br \/>\n<\/a><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_276122774.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-6440 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_276122774.jpg\" alt=\"life-magazine\" width=\"1000\" height=\"667\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_276122774.jpg 1000w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/12\/shutterstock_276122774-624x416.jpg 624w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<div class=\"col-sm-4\" style=\"text-align: justify;\">\n<div id=\"ingredients\" class=\"tab-content is-open\">\n<h1 class=\"titel-4\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN<\/span><\/h1>\n<ul class=\"list list-ingredients\">\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0ui<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"4\">4<\/span>\u00a0stengels bleekselder<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"250\">250<\/span>\u00a0g kastanjechampignons<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0el Becel Original (vloeibaar) (20 g)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g volkoren penne pasta<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0ei<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"30\">30<\/span>\u00a0g geraspte parmezaanse kaas<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0el gescheurde blaadjes basilicum<\/li>\n<\/ul>\n<div class=\"box box--tipbox\">\n<p><strong>Variaties:\u00a0<\/strong>Deze vegetarische romige pasta met bleekselder en champignons is ook erg lekker met aardappelpuree, in plaats van pasta. Vervang de pasta door zelfgemaakte aardappelpuree van 500 g geschilde bloemig kokende aardappelen, lekker smeu\u00efg gemaakt met een flinke scheut warme halfvolle melk en versgemalen peper naar smaak.<\/p>\n<\/div>\n<h1 class=\"box box--white box--shadow-small hide-mobile\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (Voor 2 personen)<\/span><\/h1>\n<\/div>\n<\/div>\n<div class=\"col-sm-8\">\n<div id=\"preparation\" class=\"tab-content\">\n<ol style=\"text-align: justify;\">\n<li>Pel en snipper de ui. Maak de stengels bleekselder schoon en snijd ze in dunne boogjes. Maak de kastanjechampignons schoon en snijd ze in vieren.<\/li>\n<li>Verhit de Becel Original in een ruime koekenpan en fruit de ui 3 minuten op een halfhoog vuur. Voeg de bleekselder toe en bak 5 minuten mee. Schep de champignons erdoor en bak ze in ca. 4 minuten bruin.<\/li>\n<li>Kook intussen de pasta in ruim water beetgaar volgens de aanwijzingen op de verpakking. Klop het ei los. Giet de pasta af in een vergiet en doe het direct weer terug in de pan. Roer er met een houten lepel het losgeklopte ei en de groenten door. Voeg peper naar smaak toe en verdeel de pasta over 2 borden. Bestrooi met de Parmezaanse kaas en de basilicum. Serveer direct.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/romige-pasta-met-bleekselder-en-champignons\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Nieuwsgierig naar meer gezonde voedingstips<\/span>?\u00a0Ontdek hier hoe u gezond kan eten voor uw hart!\u00a0<a href=\"http:\/\/www.life-magazine.be\/nl\/3010-becel-gezond-eten-voor-je-hart.html\" target=\"_blank\">Klik hier<\/a><\/strong><\/p>\n<p><a class=\"fancybox\" href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg\" rel=\"gallery-4732\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-4734 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg\" alt=\"becel-coeur-life-magazine\" width=\"379\" height=\"223\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine-624x368.jpg 624w\" sizes=\"auto, (max-width: 379px) 100vw, 379px\" \/><\/a><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\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>Een eenvoudige combinatie die haar sporen al lang heeft verdiend in de Italiaanse keuken: champignons en parmezaan. Romig wordt de pasta door een eitje door de groenten te roeren.<\/p>\n","protected":false},"author":2,"featured_media":6438,"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-4988","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: Romige pasta met champignons - 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-romige-pasta-met-champignons-en-parmezaan\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Romige pasta met champignons - Life MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenEen eenvoudige combinatie die haar sporen al lang heeft verdiend in de Italiaanse keuken: champignons en parmezaan. 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