Family Pasta Night: Creamy Fiocchi Tricolore in Sundried Tomato Sauce
build your own & enjoy together!- Melk (inclusief lactose)
- Cashewnoten
- Tarwe
- Pinda's
- Noten
- May contain traces of allergens
- Selderij
- Sesamzaad
- Macadamianoten
- Amandelnoten
- Paranoten
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
- Soja
- Ei
- Mosterd
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
Ingredients
30 g
Sundried tomatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
½ piece
Onion
50 g
Spinach
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
5 g
Fresh basil
(May be present: Selderij)
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
10 g
Sunflower seeds
(May be present: Pinda's, Noten, Sesamzaad, Macadamianoten, Amandelnoten, Paranoten, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
90 g
Fiocchi tricolore
(Contains: Tarwe May be present: Soja, Ei, Mosterd)
65 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the pasta for 9 - 11 minutes.
- Reserve some of the pasta water, then drain and set aside (see Tip).
Health Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the pasta but then just serve two thirds. You can keep the rest to use another time.
- Slice the courgette into crescents and halve the tomatoes. Slice the onion into half rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the onion and courgette with the Italian seasoning for 1 - 2 minutes.
- Add the tomatoes and fry for 5 - 6 more minutes.
- Heat a clean deep frying pan over high heat.
- Toast the sunflower seeds for 3 - 4 minutes until golden-brown, then remove from the pan and set aside.
- Meanwhile, finely chop the sundried tomatoes and crush or mince the garlic.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic and sundried tomatoes for 1 minute.
- Deglaze with the white balsamic vinegar, then stir in the cream and the Sicilian-style herbs.
- Gradually add the spinach, tearing it directly into the pan.
- Season to taste with salt and pepper, then allow to simmer until serving.
- Meanwhile, cut or tear the basil leaves into smaller pieces.
- Transfer the pasta to the sauce and toss well to combine, adding a splash of pasta water as necessary if it seems too thick.
- Serve the creamy pasta on deep plates.
- Serve all the elements separately at the table and allow everyone to build their own pasta bowl (or if preferred, just plate it directly).
