Pasta ao bechamel de castanhas com Nenê Altro e Chef Mateus| Panelaço do João Gordo

Today's Panelaço features Nenê Altro enjoying a cashew béchamel pasta with mushrooms and spinach, made by chef Mateus Santos! Recipe: Cashew, spinach and mushroom béchamel pasta. -Ingredients: 500g penne (durum wheat) 2 liters cashew milk 80ml olive oil 40g wheat flour 1/2 onion, sliced ​​into petals 3 cloves garlic, minced 1 piece ginger, minced 2 cloves 2 bay leaves Salt to taste Black pepper to taste Nutmeg to taste 300g spinach 400g mushrooms (shiitake, shimeji, button mushrooms) -Preparation: Cook the pasta until "al dente", drain in cold water, add a little olive oil, and set aside. For the béchamel sauce: In a freshly heated pan, add 80ml of olive oil, then add 40g of flour to make a roux. Let the mixture brown and add 2 liters of cashew milk. Add the sliced ​​onion, 2 cloves, 2 bay leaves, nutmeg to taste, salt to taste, pepper to taste, and let the sauce thicken over low heat. Then strain the aromatic ingredients (onion, cloves, bay leaves) and set aside. Steam the spinach for 5 minutes to preserve its nutrients. In a very hot frying pan with oil, add the chopped garlic and ginger, 1 level tablespoon of sugar, and the mushrooms. Sauté for a few minutes, add salt, and set aside. In a frying pan, combine the sauce, spinach, and mushrooms with the penne pasta. Serve immediately. ➜ You can find official JG products at the online store: www.rdpeido.com.br ➜ Visit our physical store: CENTRAL PANELAÇO Rua Conselheiro Carrão 451, first floor - Bela Vista - SP ---------------------------------------------------------------------------------------- Contact: Pedro Colucci [email protected] 11 4191-5221 [email protected] ---------------------------------------------------------------------------------------- Soundtrack: www.bensound.com