Name: Creamy pasta with goatcheese and cherry tomatoes with fried sage and walnuts
Total time: 20 min
Yield: 2
Cuisine: Italiaans
Ingredients: 125 gram Verse geitenkaas; 180 gram Rigatoni; 250 gram Rode cherrytomaten; 2 stuk(s) Knoflookteen; 5 gram Verse salie; 20 gram Walnootstukjes; 100 gram Mini-romatomaten; 1 Tomatenpuree; 1 stuk(s) Ui; 1 el Olijfolie; 1 el [Plantaardige] roomboter; ½ stuk(s) Zoutarm groentebouillonblokje; naar smaak Peper en zout; naar smaak Honing [of plantaardig alternatief]

HelloFresh

Recepten

Italiaanse Recepten

Creamy pasta with goatcheese and cherry tomatoes

with fried sage and walnuts

Krijg tot € 100 korting + 2 maanden gratis extra's

Labels:

Veggie

Allergenen :

Melk (inclusief lactose)

•Gluten

•Tarwe

•Noten

•Walnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

65 gram

Verse geitenkaas

(Bevat: Melk (inclusief lactose))

90 gram

Rigatoni

(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)

125 gram

Rode cherrytomaten

1 stuk(s)

Knoflookteen

2.5 gram

Verse salie

(Kan bevatten: Selderij)

10 gram

Walnootstukjes

(Bevat: Noten, Walnoten Kan bevatten: Noten, Pinda's, Sesamzaad)

50 gram

Mini-romatomaten

Tomatenpuree

½ stuk(s)

Zelf toevoegen

½ el

Olijfolie

½ el

[Plantaardige] roomboter

¼ stuk(s)

Zoutarm groentebouillonblokje

naar smaak

Peper en zout

naar smaak

Honing [of plantaardig alternatief]

Voedingswaarden

Energie (kJ)3309 kJ

Energie (kcal)791 kcal

Vetten36.2 g

waarvan verzadigd16.9 g

Koolhydraten84.5 g

waarvan suikers18 g

Vezels11.9 g

Eiwitten29 g

Zout1.3 g

Potassium696.5 mg

Calcium20 mg

Iron0.5 mg

Benodigdheden

•Pan

•Large Frying Pan

•Koekenpan

Instructies

Boil plenty of water in a pot or saucepan and cook the rigatoni for 13 - 15 minutes. Reserve 50 ml of the pasta water per person, then drain and set aside.
Crush or mince the garlic and finely chop the onion.
Halve the cherry tomatoes and mini Roma Tomatoes.

Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.

Heat a drizzle of olive oil in a large frying pan.
Fry the garlic and onion for 1 - 2 minutes over medium-high heat.
Add all of the tomatoes and fry for another 4 - 5 minutes.
Add the reserved pasta water and crumble in the stock cube. Reduce the heat and let it simmer for 5 more minutes.

Meanwhile, heat a clean frying pan over high heat. Toast the walnuts until golden brown, then remove from the pan and set aside.
Tear the sage leaves from the stems.
In the same frying pan, heat a knob of butter over medium-high heat.
Fry the sage for 1 - 2 minutes or until golden brown (Be careful: the sage can quickly burn)

Stir in 3/4 of the goat cheese into the sauce and add the rigatoni. Mix everything together. Season to taste with salt and pepper.
Serve the pasta on plates and crumble over the rest of the goatcheese.
Top with the walnuts and garnish with the fried sage and remaining butter.
Drizzle the honey over it.