Spaghetti with Panko-Parm Topping
in rich cherry tomato sauce with mushrooms & spinach4.5(113)
Calories
:
766 kcalProtein
:
25g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Mosterd
- Soja
- Ei
- May contain traces of allergens
Aglio e olio is a fragrant oil infused with garlic and chili flakes. This simple yet flavourful oil adds depth to all kinds of dishes, as well as a little bit of heat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Chestnut mushrooms
25 g
Aglio e olio
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
50 g
Spinach
½ sachet(s)
Italian seasoning
100 g
Passata
125 g
Red cherry tomatoes
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3206 kJ
Calories766 kcal
Fat33.3 g
Saturated Fat9.6 g
Carbohydrate84.8 g
Sugar13.2 g
Dietary Fiber11.3 g
Protein25 g
Salt1.2 g
Potassium698.3 mg
Calcium61.3 mg
Iron1.5 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
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the spaghetti for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
- Meanwhile, grate the Parmigiano Reggiano and slice the mushrooms.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mushrooms and the cherry tomatoes for 4 - 5 minutes.
- Add the spinach, the passata and half of the Italian herbs, then fry for 2 - 3 more minutes.
3
- Melt a knob of butter in a frying pan over high heat.
- Fry the panko for 3 - 4 minutes until golden-brown, then transfer to a small bowl.
- Add the Parmigiano Reggiano and the rest of the Italian herbs, then season to taste with salt and pepper. Mix well to combine.
- Add the aglio e olio* to the sauce.
*Take care, this ingredient is spicy! Use as preferred.
4
- Transfer the spaghetti to the sauce and mix well to combine, adding a splash of pasta water as necessary.
- Cook for 1 more minute over medium-high heat. Season to taste with salt and pepper.
- Serve the spaghetti on plates and garnish with the panko-parm topping.
