Creamy Pork & Eggplant Farfalle
with tomato tapenade, Gouda & Romano pepper3.5(11)
Calories
:
975 kcalProtein
:
46.3g proteinTotal
:
30 minutesDifficulty
:
MediumFamily
Allergens:
- Zwaveldioxide en sulfiet
- Gluten
- Tarwe
- Milk (including lactose)
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
40 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
½ piece
Eggplant
90 g
Farfalle
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Pork tenderloin tips
50 g
Cooking cream
(Contains: Milk (including lactose))
½ sachet(s)
Dried thyme
25 g
Grated Gouda
(Contains: Milk (including lactose))
1 piece
Garlic
½ piece
Romano pepper
½ piece
Onion
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
Flour
1.5 tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4080 kJ
Calories975 kcal
Fat46.4 g
Saturated Fat15.3 g
Carbohydrate89.8 g
Sugar15.5 g
Dietary Fiber9.1 g
Protein46.3 g
Salt2.6 g
Potassium470.8 mg
Calcium31.8 mg
Iron1 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
•Bowl
•Pan
•Tall-Sided Pan
•Casserole with Lid
Cooking Steps
1
- Boil plenty of generously salted water in a pot or saucepan and cook the pasta for 10 - 12 minutes, then drain and set aside.
- Cut the Romano pepper into strips.
- Chop the onion and crush or mince the garlic.
- Dice the eggplant into 1 - 2cm cubes and transfer to a bowl, then add the flour and toss well to coat.
2
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 10 - 12 minutes until evenly browned.
- Meanwhile, heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the garlic and the Romano pepper for 1 minute.
- Add the pork and fry for 2 - 3 more minutes.
3
- Deglaze the deep frying pan with the balsamic vinegar and the cream (see Tip).
- Stir in the thyme and the tomato tapenade, then crumble in the stock cube (see pantry for amount).
- Cover with the lid and allow to gently for 5 - 7 minutes over low heat.
Health Tip: if you're watching your calorie intake, use just half of the cream.
4
- Transfer the eggplant and the pasta to the sauce.
- Add half of the cheese and mix well to combine, then season to taste with salt and pepper.
- Serve the pasta on plates and garnish with the rest of the cheese.
