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Penne in Creamy Eggplant Sauce with Pecorino

with semi-dried tomatoes, fresh basil & arugula

4.5(65)

Calories

:

549 kcal

Protein

:

6.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Veggie

Allergens:

Melk (inclusief lactose)

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ piece

Eggplant

½ piece

Onion

1 piece

Garlic

35 g

Semi-dried tomato mix

90 g

Penne

0.99 teaspoon

Ground paprika

50 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

25 g

Grated Pecorino DOP

40 g

Arugula

Not included in your delivery

½ tablespoon

Flour

½ tablespoon

Balsamic vinegar

1.5 tablespoon

Olive oil

to taste

Salt and pepper

60 milliliters

Low sodium vegetable stock

Nutrition Values

Energy (kJ)2299 kJ

Calories549 kcal

Fat49.9 g

Saturated Fat17.5 g

Carbohydrate16.3 g

Sugar9.1 g

Dietary Fiber6.1 g

Protein6.3 g

Salt0.5 g

Potassium321.3 mg

Calcium27.8 mg

Iron0.8 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 with Lid

•Tall-Sided Pan

•Casserole

Cooking Steps

1

Breng ruim water met een snuf zout aan de kook in een pan met deksel voor de penne
Bereid de bouillon.
Snijd de aubergine in blokjes van 1-2 cm.
Snipper de ui. Pers de knoflook of snijd fijn.
Hak de semi-gedroogde tomaten grof.

2

Kook de penne 10 - 12 minuten, giet af en laat zonder deksel uitstomen.
Meng de blokjes aubergine met 1/2 el bloem per persoon.
Verhit 1 el olijfolie per persoon in een koekenpan op middelhoog vuur.
Bak de aubergine in 8 - 10 minuten rondom bruin.

Tip: Dit gerecht bevat veel calorieën. Let jij op je calorie-inname? Kook dan... (Zie fun fact ivm onvoldoende ruimte hier)

3

Verhit ondertussen 1/2 el olijfolie per persoon in een hapjespan op middelhoog vuur.
Bak de ui, knoflook en semi-gedroogde tomaten 3 - 4 minuten. Voeg het paprikapoeder toe en bak nog 1 minuut.
Blus af met 1/2 el zwarte balsamicoazijn per persoon en de groentebouillon.
Voeg de slagroom toe en kook nog 4 - 5 minuten zachtjes.

4

Snijd het basilicum in reepjes en verdeel de rucola over diepe borden.
Roer de penne, de aubergine, de helft van de pecorino en de helft van het basilicum door de saus. Breng op smaak met peper en zout en verdeel de penne over de diepe borden.
Garneer met de overige pecorino en het overige verse basilicum.

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