Fusion Beef Penne with Parsley Yogurt Sauce

Name: Fusion Beef Penne with Parsley Yogurt Sauce with Parmigiano Reggiano, eggplant & Middle Eastern spices
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Penne; 1 piece Garlic; 1 piece Onion; 1 piece Eggplant; 200 g Passata; 1 sachet(s) Middle Eastern spice mix; 50 g Organic full-fat yogurt; 20 g Parmigiano Reggiano DOP; 10 g Fresh flat leaf parsley; 200 g Beef mince with East Asian spices; 1 tablespoon Olive oil; 4 teaspoon Balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with Parmigiano Reggiano, eggplant & Middle Eastern spices

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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!

Tags:

Extra Veggies

•High Protein

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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: Gluten, Ei, Mosterd, Selderij, Soja)

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

Energy (kJ)3176 kJ

Calories759 kcal

Fat27.4 g

Saturated Fat10.9 g

Carbohydrate86.4 g

Sugar20.6 g

Dietary Fiber8 g

Protein37.5 g

Salt2.1 g

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

•Large Frying Pan

•Casserole

•Small Bowl

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.