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Pasta to the 4 Cheeses with Dehydrated Tomato

30 mins
20 mins
Low
132
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This creamy and delicious pasta to the four cheeses will be a revelation in your mouth, as it has a delicious creamy sauce made with Gouda cheese, Emmental, Edam and Brie. In addition, the contrast with dehydrated tomatoes gives an elegant and delicious touch. Get dressed in that special dinner!
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Ingredients

4 portions
  • 2 packages fettuccine, 500g each
  • 1 tablespoon Extra virgin olive oil with Extra Special® garlic
  • 1 tablespoon butter
  • 3 cloves garlic, finely chopped
  • 1 cup chicken soup
  • 1 cup whipping cream
  • 100 grams Edam Extra Special® cheese, grated or diced
  • 100 grams Emmental Extra Special® Cheese, grated or diced
  • 100 grams Gouda Extra Special® Cheese, grated or diced
  • 100 grams Brie Extra Special® Cheese, grated or diced
  • 1/2 cups dehydrated tomato
  • 1/4 teaspoons Salt Great Value®
  • 4 tablespoons chives, dehydrated, to decorate

Preparation

In a pot with boiling water and salt, cook the pasta until it is cooked, taking care not to overcook. Drain and reserve.
In a deep pan over medium heat, heat olive oil and butter. Cook the garlic until it releases the aroma, taking care not to burn.
Add cooked pasta and mix well. Add the chicken broth, the whipping cream and the cheeses. Cook over low heat until all the ingredients are integrated.
Mix with dehydrated tomatoes and season with salt if necessary. Serve and finish with dehydrated scallions.
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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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