NutriScore - Volkoren penne met rode pesto-tomatensaus
NutriScore - Volkoren penne met rode pesto-tomatensaus

NutriScore - Volkoren penne met rode pesto-tomatensaus

with roasted vegetables and grana padano

Wortels zijn rijk aan vitamine A. Dit geeft je ogen en afweersysteem een extra boost!

Tags:
Extra Veggies
•Veggie
•Family
Allergens:
Egg
•Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1 g

Nutri-Score

½ piece

Onion

½ piece

Courgette

½ piece

Carrot

½ sachet(s)

Sicilian-style herb mix

½ piece

Garlic

½

Tomato paste

½ pack

Chopped tomatoes with basil

20 g

Grana Padano flakes DOP

(Contains Egg, Milk)

5 g

Fresh basil

Not included in your delivery

100 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3512 kJ
Calories839 kcal
Fat35.6 g
Saturated Fat8 g
Carbohydrate90.9 g
Sugar27.5 g
Dietary Fiber21.6 g
Protein29.8 g
Salt4 g
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

•Bowl
•Pan
•Baking Sheet with Baking Paper
•Tall-Sided Pan

Cooking Steps

Voorbereiden
1

Preheat the oven to 220°C. Boil plenty of water in a pan for the pasta and add a pinch of salt. Slice the onion into half rings. Slice the courgette and carrot into crescents. In a bowl, mix the courgette, onion and carrot with the Sicilian herbs, a drizzle of olive oil and some salt and pepper to taste.

Groenten roosteren
2

Spread the vegetables over a parchment-lined baking sheet and roast for 12 - 15 minutes in the oven. Boil the penne for 9 - 11 minutes. Save some of the pasta water when finished, then drain and set aside.

Knoflook en basilicum snijden
3

Press or mince the garlic and cut the basil into strips.

Saus maken
4

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic and the tomato paste for 1 minute, then add the chopped tomatoes and 2 tbsp pasta water per person.

Saus afmaken
5

Prepare the stock. Add the stock to the sauce and stir well to combine, then lower the heat and let the sauce reduce for 5 - 6 minutes. Stir the red pesto, roasted vegetables and penne through the sauce.

Serveren
6

Serve the pasta with sauce onto plates. Garnish with the cheese flakes and the basil.