Wholewheat spaghetti with bell pepper and hake fillet
With spinach, Greek style cheese and capersCalories
:
692 kcalProtein
:
44.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Vis
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Pinda's
- Noten
- Sesamzaad
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Wholewheat spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
1 piece
Skin-on hake fillet
(Contains: Vis)
½ piece
Bell pepper
100 g
Spinach
15 g
Capers
½
Tomato paste
1.5 teaspoon
Piri piri seasoning
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
½ piece
(Low sodium) vegetable stock cube
½ tablespoon
Olive oil
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2895 kJ
Calories692 kcal
Fat23.6 g
Saturated Fat7.8 g
Carbohydrate68.3 g
Sugar13.1 g
Dietary Fiber14.5 g
Protein44.7 g
Salt2.6 g
Potassium916.1 mg
Calcium118.4 mg
Iron3.3 mg
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
•Saucepan
•Casserole
•Tall-Sided Pan
Cooking Steps
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.
