Creamy Mushroom Spaghetti with Feta
with spinach, basil creme and capers0.0(0)
Calories
:
764 kcalProtein
:
30.5g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
- Ei
- Mosterd
- Soja
This recipe provides 293g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
125 g
Mushrooms
15 g
Capers
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
100 g
Spinach
50 g
Cream cheese
(Contains: Melk (inclusief lactose))
25 g
Feta
(Contains: Melk (inclusief lactose))
5 g
Fresh curly parsley
(May be present: Selderij)
5 g
Fresh basil
7.5 milliliters
Basil crème
¼ piece
Lemon
90 g
Wholewheat spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium mushroom or vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3198 kJ
Calories764 kcal
Fat38.8 g
Saturated Fat13.4 g
Carbohydrate66.2 g
Sugar10.8 g
Dietary Fiber14.8 g
Protein30.5 g
Salt2.3 g
Potassium1181.9 mg
Calcium130.6 mg
Iron3.2 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.
Utensils
•Pan
•Fryingpan with lid
•Paper Towel
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the pasta.
- Boil the pasta for 10 - 12 minutes, reserve some of the pasta water, then drain and set aside.
- Slice the onion into half rings and press or mince the garlic. Slice the mushrooms.
- Heat a drizzle of olive oil in a frying pan with a lid over high heat and fry the capers for 4 - 5 minutes until crispy (see Tip). Remove from the pan when finished and transfer to some kitchen paper to absorb the excess oil.
Tip: use a lid if the oil is spitting a lot, and make sure to toss the capers regularly.
2
- Heat the pan used for the capers without any oil over high heat and toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the onion, garlic and mushrooms for 3 - 4 minutes.
- Gradually add the spinach, tearing it directly into the pan.
- Add the cream cheese, crumbled stock cube (see pantry for amount) and 1 tbsp pasta water. Let the sauce reduce for 2 - 3 minutes. Season with salt and pepper to taste.
3
- Crumble the feta.
- Chop the parsley and basil.
- Add the pasta and half of the feta to the sauce, stir together.
4
- Serve the pasta onto deep plates.
- Garnish with the basil creme, capers, rest of the feta, parsley, basil and pumpkin seeds.
- Zest and juice the lemon, then garnish the dish to taste with both.
