DIY Fiocchi Tricolore in Creamy Sundried Tomato Sauce

Name: DIY Fiocchi Tricolore in Creamy Sundried Tomato Sauce pick 'n' mix toppings: mozzarella, pesto rosso, basil & more!
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 50 g Sundried tomatoes; 150 g Cooking cream; 1 piece Garlic; 1 piece Courgette; 1 sachet(s) Sicilian-style herb mix; 1 piece Onion; 100 g Spinach; 40 g Pesto rosso; 10 g Fresh basil; 50 g Shredded mozzarella; 1 sachet(s) Italian seasoning; 20 g Sunflower seeds; 180 g Fiocchi tricolore; 125 g Red cherry tomatoes; 2 tablespoon Olive oil; 2 teaspoon White balsamic vinegar; to taste Salt and pepper

pick 'n' mix toppings: mozzarella, pesto rosso, basil & more!

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"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!

Tags:

Family

•Veggie

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3875 kJ

Calories926 kcal

Fat48.7 g

Saturated Fat15.5 g

Carbohydrate88.1 g

Sugar19.4 g

Dietary Fiber10.9 g

Protein29.2 g

Salt1.4 g

Potassium921.9 mg

Calcium113.8 mg

Iron2.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Casserole

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.