Discovery: 20min - European - pasta - use: hertengehaktballetjes
with spiced butter sauce, mini roma tomatoes and parsley
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
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
Instructies
- 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.
- 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.
- 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.
- 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!
