Discovery: 20min - European - pasta - use: hertengehaktballetjes
with spiced butter sauce, mini roma tomatoes and parsleyCalorieën
:
741 kcalEiwit
:
34.2g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Mosterd
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
90 gram
Penne
(Bevat: Gluten, Tarwe Kan bevatten: Soja, Mosterd)
6 stuk(s)
Hertengehaktballetjes Provençaals
(Bevat: Gluten, Tarwe)
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
150 gram
Mini-romatomaten
½ zakje(s)
Afrikaanse kruidenmix
50 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Olijfolie
naar smaak
Peper en zout
Benodigdheden
•Pan
•Koekenpan
•Kleine kom
•Kom
Instructies
1
- Boil plenty of salted water in a pot or saucepan, then boil the pasta for 11 - 13 minutes. Drain and set aside.
- Meanwhile, melt the butter in a frying pan over high heat. Once the butter is melted, add the African-style spice mix and fry for 1 minute, then pour into a small bowl and set aside.
2
- Heat a drizzle of olive oil in the same frying pan over high heat and fry the meatballs for 8 - 9 minutes until evenly browned.
- Meanwhile, finely chop the onion and halve the mini Roma tomatoes.
- Lower the heat to medium, add the onion and tomatoes to the pan with meatballs and fry for another 4 - 5 minutes. Season with salt and pepper.
3
- Crush or mince the garlic.
- In a bowl, mix the garlic with the yoghurt and season with salt and pepper (see Tip).
- Chop the parsley.
Tip: If you don't like raw garlic in your yoghurt sauce, fry it with the vegetables and meatballs instead.
4
- Serve the pasta in deep plates and top with the yoghurt sauce, meatballs and fried vegetables.
- Drizzle over the African spice butter sauce and garnish with the parsley.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
