Creamy Eggplant Rigatoni with Organic Beef
with mozzarella, pine nuts & arugulaCalories
:
1146 kcalProtein
:
54g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ unit
Eggplant
20 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
½ unit
Garlic
1 unit
Onion
20 g
Arugula
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
5 g
Pine nuts
125 g
Organic beef mince
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
Flour
60 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4793 kJ
Calories1146 kcal
Fat66.1 g
Saturated Fat27.1 g
Carbohydrate81.3 g
Sugar14.3 g
Dietary Fiber7.8 g
Protein54 g
Salt2.7 g
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.
- Dice the eggplant into 1 - 2cm chunks, then transfer to a bowl and coat with the flour.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 8 - 10 minutes until evenly browned, then turn off the heat.
2
- Meanwhile, boil the pasta for 13 - 15 minutes, then drain and set aside.
- Prepare the stock in the meantime.
- Chop the onion and crush or mince the garlic.
- Heat a clean deep frying pan over high heat. Toast the pine nuts until golden-brown, then remove from the pan and set aside.
3
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion and the garlic for 3 - 4 minutes.
- Add the mince and fry for 3 more minutes, separating it as you do so.
- Deglaze with the stock and the balsamic vinegar.
- Stir in the cream and the tomato tapenade, then continue cooking for 4 - 5 minutes over low heat.
4
- Slice the mozzarella.
- Serve three quarters of the arugula on deep plates.
- Transfer the pasta and the eggplant to the sauce and mix well to combine. Season generously with salt and pepper, then serve.
- Garnish the pasta with the mozzarella, the pine nuts and the rest of the arugula.
