Fusili in spiced tomato sauce and burrata

Name: Fusili in spiced tomato sauce and burrata with eggplant, fresh basil and almonds
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Eggplant; 1 piece Onion; 125 g Red cherry tomatoes; 1 bulb(s) Burrata; 1 sachet(s) BBQ spice rub; 200 g Passata; 2 piece Garlic; 40 g Arugula; 1 piece Red chili pepper; 1 sachet(s) Ground fennel seed; 20 g Salted almonds; 180 g Wholewheat fusilli; 10 g Fresh basil; ½ tablespoon Olive oil; 2 tablespoon Balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with eggplant, fresh basil and almonds

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This recipe provides 273 g vegetables per portion.

Tags:

Extra Veggies

Allergens:

Melk (inclusief lactose)

•Amandelnoten

•Pinda's

•Gluten

•Tarwe

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

½ piece

Eggplant

½ piece

Onion

65 g

Red cherry tomatoes

½ bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

½ sachet(s)

BBQ spice rub

100 g

Passata

1 piece

Garlic

20 g

Arugula

½ piece

Red chili pepper

½ sachet(s)

Ground fennel seed

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

90 g

Wholewheat fusilli

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

5 g

Fresh basil

(May be present: Selderij)

Not included in your delivery

¼ tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2717 kJ

Calories649 kcal

Fat21 g

Saturated Fat7.3 g

Carbohydrate79.9 g

Sugar21.3 g

Dietary Fiber16.2 g

Protein26.2 g

Salt0.8 g

Potassium535.6 mg

Calcium27.8 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

•Fryingpan with lid

•Pan with Lid

•Grater

Cooking Steps

Bring plenty of water to a boil in a pot with a lid for the pasta. Add a generous pinch of salt.
Chop the onion. Crush or mince the garlic.
Deseed the red chili pepper* and slice into thin rings.
Dice the eggplant into 2cm cubes. Cut the cherry tomatoes in half.

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

Boil the penne for 10 - 11 minutes, save some pasta water for the sauce then drain and set aside, leaving the lid on.
Heat a drizzle of olive oil in a frying pan with a lid. Fry the onion, garlic, red chili pepper, ground fennel and bbq rub for 1-2 minutes.
Add the eggplant and cherry tomatoes for 3 - 5 minutes, covered, over medium heat.
Deglaze the eggplant with the balsamic vinegar (see pantry for amount).

Add the passata to the pan and gently bring to a boil. Let the sauce simmer for 2 - 3 minutes.
Roughly chop the almonds.
Add honey (see pantry for amount), salt, and pepper to the sauce.
Add the pasta to the sauce and stir for 30 seconds. If it seems dry, add some pasta water.