Mafaldine with Whipped Feta

Name: Mafaldine with Whipped Feta with lemon, roasted vegetables & hazelnuts
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 180 g Mafaldine; 2 piece Kumato tomato; 1 piece Courgette; 1 piece Garlic; 1 piece Lemon; 20 g Hazelnuts; 10 g Fresh flat leaf parsley; 1 sachet(s) Za'atar; 50 g Feta; 150 milliliters Oatly organic cream alternative; 1 piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

with lemon, roasted vegetables & hazelnuts

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Recipe developer Iris: "This is the first recipe I developed for HelloFresh, inspired at the time by the online viral 'whipped feta' trend. In this, you'll make a creamy but also tangy sauce out of the well-known Greek cheese. The lovely kumato tomatoes and za'atar really complete this dish!"

Tags:

Veggie

Allergens:

Tarwe

•Hazelnoten

•Sesamzaad

•Melk (inclusief lactose)

•Gluten

•Haver

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Mafaldine

(Contains: Tarwe May be present: Ei, Soja)

1 piece

Kumato tomato

½ piece

Courgette

½ piece

Garlic

½ piece

Lemon

10 g

Hazelnuts

(Contains: Hazelnoten May be present: Pinda's, Noten, Sesamzaad)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ sachet(s)

Za'atar

(Contains: Sesamzaad)

25 g

Feta

(Contains: Melk (inclusief lactose))

75 milliliters

Oatly organic cream alternative

(Contains: Gluten, Haver)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3627 kJ

Calories867 kcal

Fat49.1 g

Saturated Fat9.9 g

Carbohydrate82 g

Sugar11 g

Dietary Fiber9.8 g

Protein20.6 g

Salt1.1 g

Potassium60 mg

Calcium4 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

•Pan

•Baking Sheet with Baking Paper

•High-Sided Bowl

•Immersion blender

Cooking Steps

Preheat the oven to 200°C.
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Slice the courgette into crescents and halve the tomato, then transfer both to a parchment-lined baking sheet.
Drizzle with the olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.

Boil the mafaldine for 7 - 9 minutes, then reserve some of the pasta water before draining and setting aside.
Finely chop the parsley and crush or mince the garlic.
Zest the lemon and then cut it into quarters.
Roughly chop the hazelnuts.

Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.

Transfer the feta, Oatly cream alternative, extra virgin olive oil and garlic to a tall container.
Add half of the parsley and (per person) 0.5 tsp lemon zest, the juice of a lemon wedge and 0.5 tbsp water.
Use an immersion blender to process into a smooth sauce and season to taste with salt and pepper.

Transfer the whipped feta to the mafaldine and mix well to combine, adding a splash of pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
Serve the mafaldine on plates and top with the roasted vegetables.
Garnish with the hazelnuts and the za'atar, along with the rest of the parsley and lemon zest.
Serve any remaining lemon wedges alongside.