DIY Shrimp Pasta Bowl with Tomato Sauce

Name: DIY Shrimp Pasta Bowl with Tomato Sauce pick 'n' mix toppings: mozzarella, basil, golden panko & more!
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Penne; 160 g Shrimp; 200 g Passata; 2 piece Garlic; 1 piece Courgette; 1 piece Romano pepper; 50 g Shredded mozzarella; 10 g Fresh basil; 1 sachet(s) Sicilian-style herb mix; 25 g Panko breadcrumbs; 1 sachet(s) Dried oregano; 1 piece Low sodium vegetable stock cube; 3 tablespoon Olive oil; 1 teaspoon Balsamic vinegar; 1 teaspoon Sugar; to taste Salt and pepper

pick 'n' mix toppings: mozzarella, basil, golden panko & more!

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Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!

Tags:

Family

•Extra Veggies

Allergens:

Gluten

•Tarwe

•Schaaldieren

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Penne

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

80 g

Shrimp

(Contains: Schaaldieren)

100 g

Passata

1 piece

Garlic

½ piece

Courgette

½ piece

Romano pepper

25 g

Shredded mozzarella

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

(May be present: Selderij)

⅗ sachet(s)

Sicilian-style herb mix

15 g

Panko breadcrumbs

(Contains: Tarwe)

½ sachet(s)

Dried oregano

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1.5 tablespoon

Olive oil

½ teaspoon

Balsamic vinegar

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3164 kJ

Calories756 kcal

Fat26.4 g

Saturated Fat7.4 g

Carbohydrate90.2 g

Sugar15.4 g

Dietary Fiber9.4 g

Protein34.7 g

Salt2.1 g

Potassium220 mg

Calcium33 mg

Iron0.9 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

•Baking Sheet with Baking Paper

•Pan

•Tall-Sided Pan

•Small Bowl

•Paper Towel

Cooking Steps

Preheat the oven to 210°C.
Slice the courgette into thin crescents and the Romano pepper into thin strips.
Transfer both to a parchment-lined baking sheet, being sure to keep them separate. Drizzle with olive oil and scatter over half of the oregano, then season with salt and pepper.
Roast in the oven for 15 - 20 minutes, or until done.

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the pasta for 10 - 12 minutes.
Reserve some of the pasta water, then drain and set aside.
Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the rest of the oregano for 3 - 4 minutes or until golden, then transfer to a small bowl and set aside.

Crush or mince the garlic. Pat the shrimp dry with kitchen paper.
Heat a drizzle of olive oil in the same pan over medium-high heat.
Fry the shrimp with half of the garlic for 3 minutes, or until done. Season with salt and pepper and set aside.
In the same pan, heat the passata, Sicilian-style herbs, balsamic vinegar and sugar with the rest of the garlic for 2 - 3 minutes over medium-high heat.

Transfer the pasta to the sauce and toss well to combine, adding some pasta water as necessary if it seems too dry. Season to taste with salt and pepper.
Chop the basil. Serve the pasta in bowls or deep plates.
Serve all the elements separately at the table: the courgette, Romano pepper, shrimp, panko, mozzarella and basil. Allow everyone to build their own pasta bowl as preferred.