Spicy Fusion Orecchiette with Feta & Pecans
in creamy jalapeño sauce with courgette & spinachCalories
:
867 kcalProtein
:
29.2g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
New Ingredient
Allergens:
- Gluten
- Tarwe
- Haver
- Melk (inclusief lactose)
- Noten
- Pecannoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
There is a new ingredient in your box! Oatly cooking cream is lactose-free and more sustainable than its traditional dairy counterpart. With a mild, creamy taste, it's a perfect plant-based alternative.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
100 g
Spinach
125 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
½ sachet(s)
BBQ spice rub
5 g
Fresh flat leaf parsley
(May be present: Selderij)
5 g
Fresh coriander
(May be present: Selderij)
50 g
Feta
(Contains: Melk (inclusief lactose))
¼ piece
Jalapeño
½ piece
Lime
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3629 kJ
Calories867 kcal
Fat44.4 g
Saturated Fat11.9 g
Carbohydrate84.7 g
Sugar15.5 g
Dietary Fiber11.2 g
Protein29.2 g
Salt1.6 g
Potassium1201.3 mg
Calcium201.2 mg
Iron5.3 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 salted water in a pot or saucepan and cook the pasta for 10 - 12 minutes. Drain and set aside.
- Slice the onion into half-rings and crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and the garlic for 1 - 2 minutes.
- Add the Oatly cream alternative and bring to the boil.
2
- Stir in two thirds of the spinach, then allow to wilt and reduce. Transfer the contents of the pan to a tall container.
- Zest and juice the lime directly into the container, then set aside.
- Slice the courgette into crescents.
- Heat a light drizzle of olive oil in the same pan over medium-high heat and fry the courgette for 3 minutes.
3
- Add the BBQ rub* and the rest of the spinach, then fry for 1 more minute.
- Deseed the jalapeño* and slice into thin rings, then transfer to the tall container.
- Add the fresh herbs, then use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper.
*Take care, these ingredients are spicy! Use as preferred.
4
- Transfer the sauce to the pasta and mix well to combine. Season to taste with salt and pepper.
- Serve the pasta on deep plates.
- Top with the courgette and the spinach.
- Crumble over the cheese and garnish with the pecans.
