.png)
.png)
Fussili with beef merguez & eggplant
with parmigiano reggiano and fresh parsley
Fusilli - het Italiaanse woord fuso betekent spil. Om zijn vorm te verkrijgen wordt deze pasta namelijk gewonden rond een dun stokje.
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
½ stuk(s)
Aubergine
½ stuk(s)
Knoflookteen
½ stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
½ zakje(s)
Midden-Oosterse kruidenmix
100 gram
Oosters gekruid rundergehakt
(Kan bevatten Gluten, Eieren, Mosterd, Selderij, Soja)
90 gram
Penne
(Bevat Tarwe Kan bevatten Mosterd, Soja)
25 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
100 gram
Passata
½ stuk(s)
Ui
Zelf toevoegen
½ el
Olijfolie
2 tl
Zwarte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan, cook the penne for 10 - 12 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Dice the eggplant into 1cm cubes.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat half of the olive oil in a large frying pan over high heat.
- Add the eggplant and fry for 4 - 5 more minutes. Add the mince and fry the mince for 3 minutes, separating it as you do so.
- Add half of the Middle Eastern spices and fry for two more minutes.
- Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
- Deglaze with the balsamic vinegar.
- Add the passata, honey and the rest of the Middle Eastern spices. Simmer for 4 - 5 minutes.
- Transfer the pasta, eggplant and mince to the sauce. Mix well to combine and season to taste with salt and pepper.
- Meanwhile, grate the Parmigiano Reggiano.
- Finely chop the parsley. In a small bowl, mix the yoghurt with the parsley. Season to taste with salt and pepper.
- Serve the pasta on deep plates and garnish with the Parmigiano Reggiano.
- Drizzle the yoghurt sauce over it.
