Conchiglie with Creamy Carrot sauce and Meatballs
with harissa and greek-style cheeseCalories
:
937 kcalProtein
:
41.2g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
- Gluten
- Noten
- Pinda's
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Sliced carrots
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
4 piece
Beef meatballs with kofta seasoning
(May be present: Ei, Mosterd, Soja, Selderij, Gluten)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
½ piece
Onion
15 g
Harissa
20 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3920 kJ
Calories937 kcal
Fat45.7 g
Saturated Fat21.1 g
Carbohydrate86.3 g
Sugar11.2 g
Dietary Fiber5.9 g
Protein41.2 g
Salt3.6 g
Potassium96.3 mg
Calcium57 mg
Iron30.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the conchiglie for 11- 13 minutes, reserve some of the pasta water, then drain and set aside.
- Heat the olive oil in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned.
- Lower the heat and cover with the lid, then fry for a further 6 - 8 minutes or until the meatballs are done.
2
- In the meantime, transfer the carrot and stock cube to a pot and fill with enough water so as to submerge the carrot.
- Cover with the lid and boil for 9 - 10 minutes until the carrot is done, then drain and set aside without the lid.
3
- Add half of the Greek-style cheese, harissa, Middle-Eastern spice mix, cooking cream to the carrots along with the reserved pasta water.
- Use an immersion blender to process into a smooth sauce, then season well with salt and pepper.
- Transfer the conchiglie to the sauce and mix well.
4
- Serve the conchiglie on deep plates and top with the meatballs.
- Crumble the rest of the Greek-style cheese on top and garnish with the roasted pepper pesto.
