Middle-Eastern style conchiglie
with creamy carrot sauce and köfte style meatballs
Allergenen:
Gluten
•Tarwe
•Melk (inclusief lactose)
•Cashewnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
150 gram
Wortelschijfjes
90 gram
Conchiglie
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
4 stuk(s)
Rundergehaktballetjes met köfte-kruiden
(Kan bevatten: Ei, Mosterd, Soja, Selderij, 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
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.
