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Vegetarische chili pasta

Vegetarische chili pasta

Vegetarische chili pasta

met mais, bonen en zure room

Vandaag geef je een geheel nieuwe draai aan je pasta met het beste van chili sin carne. Alleen de pasta zelf verklapt zijn oorsprong nog: tolletjes in de kleuren van de Italiaanse vlag.

Tags:

Veggie

•Family

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

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

3 piece

Garlic

½ piece

Bell pepper

5 g

Fresh coriander

90 g

Trottole tricolore

½ sachet(s)

Mexican-style spices

140 g

Corn

1 pack

Red kidney beans

1 pack

Chopped tomatoes

65 g

Red cherry tomatoes

25 g

Grated cheddar

25 g

Organic sour cream

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Calories692 kcal

Energy (kJ)2895 kJ

Fat20 g

Saturated Fat8 g

Carbohydrate93 g

Sugar21 g

Dietary Fiber16.5 g

Protein27 g

Salt2 g

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 with Lid

•Colander

•Casserole with Lid

Cooking Steps

Voorbereiden

1

Breng ruim water met een snuf zout aan de kook in een pan met deksel voor de pasta. Snipper de ui. Pers de knoflook of snijd fijn. Snijd de paprika in blokjes en hak de koriander grof. Kook de pasta 9 - 11 minuten. Giet af en bewaar wat van het kookvocht.

Bakken

2

Verhit 1/2 el olijfolie per persoon in een hapjespan met deksel op middelhoog vuur. Fruit de ui 2 minuten. Voeg de knoflook, paprika en 1/2 zakje Mexicaanse kruiden per persoon toe en bak nog 3 minuten. Giet de mais en rode kidneybonen samen af in een vergiet. Spoel af met koud water.

Tip: Wist je dat kidneybonen van alle bonen het hoogste vezelgehalte hebben? Per 100 gram bevatten ze bijna 1/3 van de aanbevolen dagelijkse hoeveelheid. Dit gerecht bevat daardoor per portie al bijna 50% van de ADH vezels!

Saus afmaken

3

Voeg de tomatenblokjes toe aan de hapjespan met 2 el van het bewaarde kookvocht per persoon. Meng de mais en rode kidneybonen door de saus. Breng op smaak met peper en zout. Laat de saus, afgedekt, 5 minuten zachtjes koken op middelmatig vuur. Halveer de cherrytomaten. Voeg de pasta, de cherrytomaten en de helft van de cheddar toe aan de hapjespan en meng goed.

Serveren

4

Verdeel de pasta over de borden en schep er een lepel zure room bovenop. Garneer met de koriander en overige cheddar.

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