Creamy Fiocchi Tricolore with Honeyed Vegetables

Name: Creamy Fiocchi Tricolore with Honeyed Vegetables & for parents: goat's cheese, walnuts & parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Garlic; 1 piece Onion; 1 piece Courgette; 1 piece Bell pepper; 1 sachet(s) Italian seasoning; 5 g Fresh oregano; 50 g Grated mature goat's cheese; 10 g Fresh flat leaf parsley; ½ piece Lemon; 20 g Chopped walnuts; 150 g Cooking cream; 180 g Fiocchi tricolore; 2 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

& for parents: goat's cheese, walnuts & parsley

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"Tricolore" pasta is naturally dyed using real food ingredients such as tomato paste and spinach - the result is a fun, attractive meal packed with extra flavour!

Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Noten

•Walnoten

•Tarwe

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

½ piece

Garlic

½ piece

Onion

½ piece

Courgette

½ piece

Bell pepper

½ sachet(s)

Italian seasoning

2.5 g

Fresh oregano

25 g

Grated mature goat's cheese

(Contains: Melk (inclusief lactose))

5 g

Fresh flat leaf parsley

(May be present: Selderij)

¼ piece

Lemon

10 g

Chopped walnuts

(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

90 g

Fiocchi tricolore

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

Not included in your delivery

1 tablespoon

Olive oil

½ piece

Low sodium vegetable stock cube

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3472 kJ

Calories830 kcal

Fat40.8 g

Saturated Fat16.6 g

Carbohydrate87.6 g

Sugar20.5 g

Dietary Fiber11.3 g

Protein25.9 g

Salt0.9 g

Potassium346.3 mg

Calcium51.5 mg

Iron1.2 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

•Tall-Sided Pan

•Casserole

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the pasta for 9 - 11 minutes. Reserve some of the pasta water, then drain and set aside.
In the meantime, chop the onion and crush or mince the garlic.
Dice the bell pepper and the courgette.

Heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper and courgette for 5 - 6 minutes.
Drizzle with the honey and season to taste with salt and pepper.
In the meantime, zest and juice the lemon.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion with the oregano sprigs for 1 - 2 minutes.
Remove the oregano and add the cream, the Italian seasoning and some lemon juice as preferred.
Mix well to combine and bring to a boil (see Tip).

Tip: if your kids also like goat's cheese, add some to the sauce as preferred and allow to melt.

Transfer the pasta to the sauce and toss well to combine, along with some pasta water as necessary. Season to taste with salt and pepper.
Roughly chop the parsley.
Serve the pasta on deep plates. Top with the courgette and bell pepper.
For parents, garnish with the walnuts, the parsley and the goat’s cheese, along with lemon zest as preferred.