Wholegrain Fusilli with Eggplant, Capers and Olives
with pine nuts & parsleyCalories
:
650 kcalProtein
:
18.9g proteinTotal
:
20 minutesDifficulty
:
EasyPlant-based
Fibermaxxing
Allergens:
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
This recipe provides 300 gram of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Eggplant
10 g
Pine nuts
½ piece
Onion
½ sachet(s)
BBQ spice rub
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
Middle Eastern spice mix
15 g
Capers
100 g
Passata
1.5 piece
Garlic
15 g
Kalamata olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2719 kJ
Calories650 kcal
Fat25.9 g
Saturated Fat3.1 g
Carbohydrate76.6 g
Sugar17.5 g
Dietary Fiber15 g
Protein18.9 g
Salt2.4 g
Potassium357.3 mg
Calcium30.6 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
•Grater
Cooking Steps
1
- Boil plenty of generously salted water in a pot or saucepan for the pasta. Cook the pasta for 10 - 12 minutes, then drain and set aside.
- Chop the eggplant into 2cm cubes.
- Heat a clean deep frying pan over medium heat.
- Toast the pine nuts until golden-brown, then remove from the pan and set aside.
2
- Heat a generous drizzle of olive oil in the same frying pan. Add the eggplant and fry for 3 - 4 minutes over medium heat, covered.
- Slice the onion into half rings, then add it to the eggplant and fry for the remaining time.
- Add the BBQ spice* rub and Middle Eastern-style spices, Sicilian-style herbs and capers to the eggplant and onion, then fry for 1 more minute while stirring continuously.
*Take care, this ingredient is spicy! Use as preferred.
3
- Deglaze the pan with the balsamic vinegar.
- Measure out the passata and add it to the pan, then grate the garlic into the sauce. Bring to a gentle boil and cook for 3 - 4 minutes, covered.
- Roughly chop the olives and the parsley.
- During the last 30 seconds of cooking time, stir the arugula, half of the parsley and the pasta into the sauce. Season with salt and pepper and some honey to taste.
4
- Serve the pasta on deep plates.
- Garnish with the olives, the rest of the parsley and the pine nuts.
