Middle-Eastern style conchiglie
with creamy carrot sauce and köfte style meatballsCalorieën
:
937 kcalEiwit
:
41.2g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
- Selderij
- Gluten
- Noten
- Pinda's
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
