Fusili in spiced tomato sauce and burrata
with eggplant, fresh basil and almondsCalories
:
650 kcalProtein
:
26.3g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Gluten
- Tarwe
- Noten
- Sesamzaad
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
This recipe provides 273 g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Onion
65 g
Red cherry tomatoes
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
½ sachet(s)
BBQ spice rub
100 g
Passata
1 piece
Garlic
20 g
Arugula
½ piece
Red chili pepper
½ sachet(s)
Ground fennel seed
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
5 g
Fresh basil
(May be present: Selderij)
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2721 kJ
Calories650 kcal
Fat21.1 g
Saturated Fat7.3 g
Carbohydrate79.7 g
Sugar20.8 g
Dietary Fiber16 g
Protein26.3 g
Salt0.7 g
Potassium535.6 mg
Calcium32.1 mg
Iron1.1 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
•Fryingpan with lid
•Pan with Lid
•Grater
Cooking Steps
1
- Bring plenty of water to a boil in a pot with a lid for the pasta. Add a generous pinch of salt.
- Chop the onion. Crush or mince the garlic.
- Deseed the red chili pepper* and slice into thin rings.
- Dice the eggplant into 2cm cubes. Cut the cherry tomatoes in half.
*Take care, this ingredient is spicy! Use as preferred.
2
- Boil the penne for 10 - 11 minutes, save some pasta water for the sauce then drain and set aside, leaving the lid on.
- Heat a drizzle of olive oil in a frying pan with a lid. Fry the onion, garlic, red chili pepper, ground fennel and bbq rub for 1-2 minutes.
- Add the eggplant and cherry tomatoes for 3 - 5 minutes, covered, over medium heat.
- Deglaze the eggplant with the balsamic vinegar (see pantry for amount).
3
- Add the passata to the pan and gently bring to a boil. Let the sauce simmer for 2 - 3 minutes.
- Roughly chop the almonds.
- Add honey (see pantry for amount), salt, and pepper to the sauce.
- Add the pasta to the sauce and stir for 30 seconds. If it seems dry, add some pasta water.
4
- Divide the arugula on deep plates.
- Serve the pasta on the arugula.
- Tear the burrata in half, and serve one half onto each plate.
- Garnish with the chopped almonds.
