Middle-Eastern style conchiglie
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Middle-Eastern style conchiglie

with creamy carrot sauce and köfte style meatballs

Allergenen :
Tarwe
•Gluten
•Melk (inclusief lactose)
•Cashewnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten
oventijd10 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

150 gram

Wortelschijfjes

90 gram

Conchiglie

(Bevat Tarwe, Gluten Kan bevatten Ei, Mosterd, Soja, Lupine)

4 stuk(s)

Rundergehaktballetjes met köfte-kruiden

(Kan bevatten Ei, Mosterd, Selderij, Soja, Gluten)

75 gram

Kookroom

(Bevat Melk (inclusief lactose))

25 gram

Witte kaas

(Bevat Melk (inclusief lactose))

½ zakje(s)

Midden-Oosterse kruidenmix

½ stuk(s)

Ui

15 gram

Harissa

20 gram

Paprikapesto

(Bevat Melk (inclusief lactose), Cashewnoten Kan bevatten Noten, Pinda's)

Zelf toevoegen

½ stuk(s)

Zoutarm groentebouillonblokje

½ el

Olijfolie

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3920 kJ
Energie (kcal)937 kcal
Vetten45.7 g
waarvan verzadigd21 g
Koolhydraten87.2 g
waarvan suikers11.8 g
Vezels12 g
Eiwitten80.6 g
Zout3.6 g

Instructies

1
  • Boil plenty of water in a pot or saucepan and cook the conchiglie for 11- 13 minutes, reserve some of the pasta water, then drain and set aside.
  • Heat the olive oil in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned.
  • Lower the heat and cover with the lid, then fry for a further 6 - 8 minutes or until the meatballs are done.
2
  • In the meantime, transfer the carrot and stock cube to a pot and fill with enough water so as to submerge the carrot.
  • Cover with the lid and boil for 9 - 10 minutes until the carrot is done, then drain and set aside without the lid.
3
  • Add half of the Greek-style cheese, harissa, Middle-Eastern spice mix, cooking cream to the carrots along with the reserved pasta water.
  • Use an immersion blender to process into a smooth sauce, then season well with salt and pepper. 
  • Transfer the conchiglie to the sauce and mix well.
4
  • Serve the conchiglie on deep plates and top with the meatballs.
  • Crumble the rest of the Greek-style cheese on top and garnish with the roasted pepper pesto.