Garnalen met fusili
met kerriesaus en geitenkaas
Door zonnebloempitten te roosteren komt hun rijke, nootachtige smaak naar voren en krijgt dit gerecht een heerlijke crunch.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
80 gram
Garnalen
(Bevat: Schaaldieren)
90 gram
Volkoren fusilli
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
½ stuk(s)
Ui
20 gram
Veldsla
¼ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
10 gram
Zonnebloempitten
(Kan bevatten: Sesamzaad, Pinda's, Noten)
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
25 gram
Verse geitenkaas
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Courgette
½ stuk(s)
Rode puntpaprika
Zelf toevoegen
½ el
Olijfolie
½ stuk(s)
Zoutarm groentebouillonblokje
naar smaak
Peper en zout
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
- Meanwhile, slice the onion into half rings.
- Slice the courgette into crescents and cut the Romano pepper into strips.
- Toast the sunflower seeds in a frying pan until lightly golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the courgette, Romano pepper and onion for 3 - 4 minutes.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Add the shrimp to the pan and fry for 3 minutes.
- When the shrimp are done, stir in the cream and the curry powder.
- Season to taste with salt and pepper, then add the pasta and mix well to combine.
- Add a splash of the reserved pasta water as necessary if the sauce is too thick.
- Serve the lamb's lettuce on plates and top with the pasta.
- Crumble over the goat's cheese and garnish with the sunflower seeds.
