Wholewheat Pasta Salad with Eggplant
with pine nuts & Parmigiano ReggianoCalories
:
896 kcalProtein
:
24.8g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
This recipe provides 253 grams of vegetables
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
10 g
Pine nuts
15 g
Capers
1 piece
Onion
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
BBQ spice rub
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
30 g
Arugula & lamb's lettuce
15 g
Harissa
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3749 kJ
Calories896 kcal
Fat51.4 g
Saturated Fat9.7 g
Carbohydrate77.7 g
Sugar17.9 g
Dietary Fiber14.1 g
Protein24.8 g
Salt2 g
Potassium453.5 mg
Calcium47.1 mg
Iron1.2 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
•Tall-Sided Pan
•Colander
•Grater
•Salad Bowl
Cooking Steps
1
- Boil plenty of water with a pinch of salt in a pot or saucepan for the pasta.
- Dice the eggplant into 1cm cubes.
- Heat a clean frying pan over high heat, then toast the pine nuts for 1 - 2 minutes, or until golden brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the eggplant and capers for 8 - 10 minutes.
2
- Finely chop the onion.
- Add the onion, Sicilian herbs, BBQ spice rub* and another drizzle of olive oil to the frying pan and fry for 3 - 4 minutes. Season with salt and pepper to taste.
- Remove from the pan and set aside.
- Boil the pasta for 10 - 12 minutes, then drain in a colander and rinse with cold water.
*Take care, this ingredient is spicy! Use as preferred.
3
- In a salad bowl, mix the pesto rosso and harissa* with the mayonnaise, extra virgin olive oil and balsamic vinegar.
- Grate the Parmigiano Reggiano.
- Add the arugula and lamb's lettuce, pasta and half of the Parmigiano Reggiano to the salad bowl. Toss with the dressing and season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
4
- Serve the pasta salad on plates, then top with the eggplant, onion and capers.
- Garnish with the pine nuts and the rest of the Parmigiano Reggiano.
