Smoky Conchiglie with Burrata & Basil
with bell pepper & pecorino4.5(353)
Calories
:
678 kcalProtein
:
29.6g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Family
Allergens:
- Gluten
- Tarwe
- Milk (including lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
1 piece
Garlic
½ sachet(s)
Middle Eastern spice mix
1 piece
Tomato
¼ pack
Diced tomatoes with garlic & onion
30 g
Smoky tomato ketchup
20 g
Grated Pecorino DOP
(Contains: Milk (including lactose))
5 g
Fresh basil
(May be present: Selderij)
½ bulb(s)
Burrata
(Contains: Milk (including lactose))
½ piece
Bell pepper
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2835 kJ
Calories678 kcal
Fat21.3 g
Saturated Fat11.5 g
Carbohydrate88.5 g
Sugar22.3 g
Dietary Fiber10.3 g
Protein29.6 g
Salt2.8 g
Potassium548.7 mg
Calcium31.3 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
•Casserole
Cooking Steps
1
- Boil plenty of water for the pasta in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the pasta for 9 - 11 minutes, then drain and set aside.
2
- Chop the onion and crush or mince the garlic.
- Dice the bell pepper.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and the garlic for 2 minutes .
- Add the bell pepper and the Middle Eastern spices, then fry for 4 more minutes.
3
- Meanwhile, finely chop the tomato.
- Stir in the smoky ketchup, the fresh tomato and the diced tomatoes.
- Fry for 2 more minutes, then stir in the pasta and the pecorino. Season to taste with salt and pepper.
4
- Roughly chop the basil leaves and halve the burrata.
- Serve the pasta on plates and top with the burrata.
- Garnish with the basil to finish.
