Fast Pasta with a Mexican-Inspired Twist

Name: Fast Pasta with a Mexican-Inspired Twist with veggie mince, cheese & sour cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 g Magic Mince from the Vegetarian Butcher®; 1 sachet(s) Mexican-style spices; 1 piece Courgette; ½ piece Onion; 1 piece Garlic; 180 g Penne; 200 g Passata; 50 g Grated Gouda; 50 g Organic sour cream; 140 g Corn; 2 tablespoon Water for the sauce; 2 tablespoon Olive oil; to taste Salt and pepper

with veggie mince, cheese & sour cream

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Penne's name is derived from "penna", the Italian word for both feather and pen. This is because it's shape resembles the steel nib commonly used with a quill!

Tags:

Veggie

•Extra Veggies

•Family

•High Protein

Allergens:

Gerst

•Soja

•Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Magic Mince from the Vegetarian Butcher®

(Contains: Gerst, Soja)

½ sachet(s)

Mexican-style spices

½ piece

Courgette

¼ piece

Onion

½ piece

Garlic

90 g

Penne

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

100 g

Passata

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

70 g

Corn

Not included in your delivery

1 tablespoon

Water for the sauce

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3206 kJ

Calories766 kcal

Fat25.2 g

Saturated Fat9.2 g

Carbohydrate89.5 g

Sugar17.2 g

Dietary Fiber14.1 g

Protein39.6 g

Cholesterol15 mg

Salt2.5 g

Trans Fat0.1 g

Potassium270.6 mg

Calcium66.8 mg

Iron1 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 with Lid

•Strainer

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the penne. Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the veggie mince with the Mexican spices* for 3 - 4 minutes, then add the water (see pantry for amount).
Mix well and fry for 1 minute until the liquid has evaporated, then remove from the pan and set aside.
Chop the onion and crush or mince the garlic. Dice the courgette.

*Take care, this ingredient is spicy! Use as preferred.

Boil the penne for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes.
Add the courgette and passata and fry for 6 - 8 minutes, covered.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

Drain and then weigh the corn.
Transfer the penne to the sauce, along with a splash of the reserved pasta water, the veggie mince, the corn and half of the grated cheese.
Mix well and season to taste with salt and pepper, then cook for 2 - 3 more minutes.