Fusion Beef Penne with Parsley Yogurt Sauce
with Parmigiano Reggiano, eggplant & Middle Eastern spices
Penne's name is derived from "penna", the Italian word for both feather and pen. This is because it's shape resembles the steel nib commonly used with a quill!
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
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Garlic
½ piece
Onion
½ piece
Eggplant
100 g
Passata
½ sachet(s)
Middle Eastern spice mix
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Beef mince with East Asian spices
(May be present: Soja, Mosterd, Selderij, Gluten, Ei)
Not included in your delivery
½ tablespoon
Olive oil
2 teaspoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
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, 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 a light drizzle of olive oil in a large frying pan over high heat.
- Fry the eggplant for 4 - 5 minutes.
- Add the mince and fry for 3 more minutes, separating it as you do so.
- Add half of the Middle Eastern spices and fry for 2 more minutes.
- Heat a light drizzle of 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, the 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, combine the yogurt with the parsley. Season to taste with salt and pepper.
- Serve the pasta on deep plates and garnish with the Parmigiano Reggiano.
- Drizzle with the yogurt sauce.
