HF W16 - CCR - Source of Fiber - White Fish - use EID: Wholegrain Spaghetti
With spinach. greek style cheese and capers
Allergenen:
Gluten
•Tarwe
•Vis
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
90 gram
Volkoren spaghetti
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
1 stuk(s)
Heekfilet
(Bevat: Vis)
½ stuk(s)
Paprika
100 gram
Spinazie
15 gram
Kappertjes
½
Tomatenpuree
1.5 tl
Piri-pirikruiden
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
½ stuk(s)
(Zoutarm) groentebouillonblokje
½ el
Olijfolie
naar smaak
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Benodigdheden
•Steelpan
•Hapjespan
•Koekenpan
Instructies
1
- Boil plenty of water with the stock cube in a pot or saucepan and cook the spaghetti for 10 - 12 minutes, then drain, save a glass of pasta water and set aside.
- Chop the bell pepper into strips.
2
- Heat a clean deep frying pan over high heat and toast the pumpkin seeds until they start to pop.
- Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same deep frying pan and fry the bell pepper 2 - 3 minutes.
- Add the tomato paste and piri piri seasoning to the bell pepper and stir fry for 1 minute. Tear the spinach directly in the pan and let it cook for 2 - 3 minutes.
3
- Heat a drizzle of olive oil in a second frying pan over medium-high heat.
- Fry the capers and hake on its skin for 3 minutes, then flip and fry for another 3 minutes. Add pepper and salt to taste.
- Add the spaghetti with 75 ml of pasta water per person to the frying pan with the veggies. Add more pasta water if preferred. Stir fry 1 minute over medium-high heat.
- Add honey, pepper and salt to taste.
4
- Divide the pasta over deep plates, serve the fish and fried capers on top.
- Garnish with the Greek-style cheese and pumpkin seeds.
