Piraña Pasta Bowl

Name: Piraña Pasta Bowl with avocado, cheddar & sour cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 180 g Farfalle; 1 pack Diced tomatoes with garlic & onion; 1 piece Garlic; ½ piece Courgette; 140 g Corn; 1 piece Avocado; 10 g Fresh flat leaf parsley; ½ piece Lime; 50 g Organic sour cream; 1 sachet(s) Peruvian-style spice mix; 1.5 teaspoon Smoked paprika; 50 g Grated aged Gouda; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 2 teaspoon Sugar; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with avocado, cheddar & sour cream

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Bring fairytales to the dinner table Cook this magical recipe and win an unforgettable stay at the Efteling Wonder Hotel! When you order an Efteling recipe, you'll receive a board game placemat to complete the fairytale at the table and make dinner even more enchanting! Maximum one placemat per box each week (while stocks last). Check HelloFresh.nl/Efteling for more information regarding terms & conditions.

Tags:

Veggie

•Family

Allergens:

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Farfalle

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

½ pack

Diced tomatoes with garlic & onion

½ piece

Garlic

¼ piece

Courgette

70 g

Corn

½ piece

Avocado

5 g

Fresh flat leaf parsley

(May be present: Selderij)

¼ piece

Lime

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

½ sachet(s)

Peruvian-style spice mix

¾ teaspoon

Smoked paprika

25 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

1 teaspoon

Sugar

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3549 kJ

Calories848 kcal

Fat36.8 g

Saturated Fat11.1 g

Carbohydrate96.6 g

Sugar25.2 g

Dietary Fiber12.2 g

Protein27.8 g

Cholesterol15 mg

Salt3.3 g

Trans Fat0.1 g

Potassium355.5 mg

Calcium52.7 mg

Iron0.7 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

•Large Sautépan with Lid

•Pan

•Tall-Sided Pan

•Strainer

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the pasta for 9 - 11 minutes.
Reserve some of the pasta water, then drain and set aside.
Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the Peruvian-style spices with half of the smoked paprika for 1 minute.
Add the diced tomatoes and crumble in the stock cube and bring to a boil, then add sugar and balsamic vinegar.

Lower the heat and cover with the lid, then allow to simmer for 8 - 10 minutes. Turn off the heat and stir in the pasta.
Slice the courgette into crescents. Crush or mince the garlic.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette with the rest of the smoked paprika for 1 - 2 minutes.

Drain the corn and add it to the courgette, along with the garlic.
Fry for 1 - 2 more minutes. Season to taste with salt and pepper.
Halve and pit the avocado, then remove the skin and slice the flesh.
Roughly chop the parsley. Cut the lime into wedges.

Serve the pasta in bowls or on deep plates.
Serve all the elements separately at the table and allow everyone to build their own pasta bowl (or if preferred, just plate it directly).