Creamy Eggplant Penne with Burrata
with sundried tomatoes, walnuts & fresh basilCalories
:
905 kcalProtein
:
26.7g proteinTotal
:
20 minutesDifficulty
:
MediumVeggie
Family
Special Ingredient
Allergens:
- Gluten
- Tarwe
- Milk (including lactose)
- Noten
- Walnoten
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
- Noten
- Pinda's
- Sesamzaad
There is a special ingredient in your box! Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Onion
½ piece
Garlic
½ piece
Eggplant
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
50 g
Cooking cream
(Contains: Milk (including lactose))
5 g
Fresh basil
(May be present: Selderij)
30 g
Arugula
½ bulb(s)
Burrata
(Contains: Milk (including lactose))
½ sachet(s)
Sicilian-style herb mix
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 milliliters
Basil crème
30 g
Sundried tomatoes
Not included in your delivery
½ tablespoon
Flour
½ tablespoon
Balsamic vinegar
60 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3786 kJ
Calories905 kcal
Fat48.2 g
Saturated Fat15.7 g
Carbohydrate87.7 g
Sugar20 g
Dietary Fiber9.9 g
Protein26.7 g
Salt1.4 g
Potassium919.5 mg
Calcium104 mg
Iron2.2 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 for the pasta.
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Dice the eggplant into 1 - 2 cm cubes and roughly chop the sundried tomatoes.
2
- Boil the pasta for 10 - 12 minutes, then drain and set aside.
- Coat the eggplant with the flour.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
- Fry the eggplant for 8 - 10 minutes until evenly browned.
3
- In the meantime, heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the garlic and the sundried tomatoes for 3 - 4 minutes.
- Add the Sicilian-style herbs and fry for 1 more minute, then deglaze with the balsamic vinegar and the stock.
- Stir in the cream and allow to simmer for 4 - 5 minutes over a low heat.
4
- Cut the basil into ribbons.
- Stir the pasta, the eggplant and the basil crème into the creamy sauce, then season to taste with salt and pepper.
- Serve the eggplant penne on deep plates, topped with the burrata and the arugula.
- Garnish with the walnuts and the basil.
