DIY Fiocchi Tricolore in Creamy Sundried Tomato Sauce
pick 'n' mix toppings: mozzarella, pesto rosso, basil & more!
"Tricolore" pasta is naturally dyed using real food ingredients such as tomato paste and spinach - the result is a fun, attractive meal packed with extra flavour!
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
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
25 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)
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).
- Slice the courgette into crescents and chop the onion into half rings.
- Halve the cherry tomatoes.
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.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion, cherry tomatoes and courgette with the Italian seasoning for 5 - 7 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, tear the basil leaves into small pieces.
- Tansfer the pasta to the sauce and toss well to combine, adding a splash of pasta water as necessary.
- Serve the creamy pasta on deep plates.
- Serve all of the elements separately at the table: the pesto rosso, basil, fried vegetables, mozzarella and sunflower seeds.
- Allow everyone to build their own bowl as preferred.
