Family Pasta Night: Tex-Mex Fusilli with Avocado & Cheddar
build your own bowl & enjoy together!
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
¼ piece
Courgette
½ piece
Garlic
½ pack
Diced tomatoes with garlic & onion
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Avocado
¼ piece
Lime
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
70 g
Corn
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the Peruvian-style spices for 1 minute.
- Add the tomatoes and bring to a boil, then add the sugar and the balsamic vinegar.
- Lower the heat and cover with the lid, then allow to simmer for 8 - 10 minutes. Turn off the heat and stir in the pasta.
- Slice the courgette into crescents. Crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 1 - 2 minutes.
- Add the garlic and fry for 1 - 2 more minutes. Season to taste with salt and pepper.
- Drain the corn. Melt a knob of butter in another frying pan over medium-high heat and fry the corn for 1 - 2 minutes. Season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Roughly chop the parsley.
- Cut the lime into wedges.
- Serve the pasta in bowls or 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).
