Quick (20 min) & Veggie - High Fiber - use NID: Oatly cooking cream
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Quick (20 min) & Veggie - High Fiber - use NID: Oatly cooking cream
with leek, mushrooms, lemon and parsley
Labels:
Vegan
•Bron van vezels
Allergenen :
Gluten
•Haver
•Soja
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
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 Eieren, Lupine, Mosterd, Soja)
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
½ zakje(s)
Italiaanse kruiden
½ zakje(s)
Aaardappelkruidenmix
Zelf toevoegen
¼ stuk(s)
Zoutarm groentebouillonblokje
1 el
Olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3356 kJ
Energie (kcal)802 kcal
Vetten37.5 g
waarvan verzadigd4.8 g
Koolhydraten82.6 g
waarvan suikers15.2 g
Vezels18.7 g
Eiwitten29.3 g
Zout1.4 g
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.
