Creamy labneh and zhoug pasta with Grana Padano
with courgette, spinach and almondsCalories
:
949 kcalProtein
:
31.9g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Tarwe
- Amandelnoten
- Pinda's
- Ei
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
- Noten
- Sesamzaad
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
½ piece
Courgette
½ piece
Leek
100 g
Spinach
½ sachet(s)
Middle Eastern spice mix
5 g
Dill, mint & flat leaf parsley
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
80 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
25 g
Zhoug
10 milliliters
Basil crème
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
½ teaspoon
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)3970 kJ
Calories949 kcal
Fat52.9 g
Saturated Fat8.6 g
Carbohydrate81.4 g
Sugar11.9 g
Dietary Fiber10.5 g
Protein31.9 g
Salt2.3 g
Trans Fat0.1 g
Potassium990 mg
Calcium177 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
•Pan
•Sautépan or large frying pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Meanwhile, slice the courgette into thin crescents.
- Chop the leek into thin rings.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
2
- Heat a drizzle of olive oil in a large deep frying pan and fry the courgette and leek for 3 - 4 minutes over medium-high heat.
- Add the spinach, tearing it directly into the pan and let it wilt. Add the Middle Eastern style spice mix and season with salt and pepper.
- Meanwhile, chop the herbs.
- Roughly chop the almonds.
3
- Turn the heat of the frying pan with the veggies to low and add the pasta, labneh, half of the Grana Padano, the honey and per person 50 ml of pasta water. Season with salt and pepper.
- Stir until the sauce is emulsified and the pasta is evenly coated, but do not let the sauce boil.
- Mix in the zhoug and half of the fresh herbs just before serving.
4
- Serve the pasta onto deep plates.
- Scatter over the rest of the Grana Padano and drizzle over the basil creme.
- Garnish with the almonds and the the rest of the herbs.
