Quick (20 min) & Veggie - High Fiber - use NID: Oatly cooking cream
with leek, mushrooms, lemon and parsleyCalorieën
:
815 kcalEiwit
:
29.7g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkVegan
Fibermaxxing
Allergenen:
- Gluten
- Haver
- Soja
- Tarwe
- Selderij
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
100 ml
Oatly kookhaver bio
(Bevat: Gluten, Haver)
80 gram
Vegan kipstukjes
(Bevat: Soja)
½ stuk(s)
Citroen
½ stuk(s)
Prei
65 gram
Champignons
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
90 gram
Volkoren fusilli
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
½ stuk(s)
Rode ui
½ stuk(s)
Knoflookteen
½ zakje(s)
Italiaanse kruiden
½ zakje(s)
Aardappelkruidenmix
Zelf toevoegen
¼ stuk(s)
Zoutarm groentebouillonblokje
1 el
Olijfolie
naar smaak
Peper en zout
Instructies
1
- Boil plenty of salted water for the pasta and cook the pasta for 10 - 12 minutes.
- Reserve 50 ml of the pasta liquid per person, then drain.
2
- Chop the leek and onion into half rings.
- Heat a drizzle of olive oil in a deep frying pan and fry the leek and onion for 2 - 3 minutes over medium heat.
- Meanwhile, quarter the mushrooms and crush or mince the garlic.
- Add the mushrooms, garlic and Italian seasoning to the pan and continue frying for 5 - 8 minutes over medium-high heat until lightly browned. Season with salt and pepper.
3
- Chop the basil and quarter the lemon.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and when the oil is nice and hot, fry the veggie chicken with the potato seasoning for 3 - 4 minutes until lightly browned.
- Stir in the 1 tbsp water per person and fry for 1 more minute until the water has evaporated. Season with salt and pepper.
4
- Deglaze the vegetables with the juice of 1 lemon wedge per person, then add the organic cream alternative, pasta and the pasta liquid. Crumble in the stock cube.
- Mix well, cook for 1 - 2 minutes and season with salt and pepper.
- Serve the pasta in deep plates, top with the vegan chicken pieces and garnish with the basil. Serve with the rest of the lemon wedges.
