Burrata Penne in Tomato Sauce with Courgette
one simple recipe with extra flavours for parents!
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
15 g
Kalamata olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Passata
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
½ piece
Courgette
½ sachet(s)
Italian seasoning
Not included in your delivery
1.5 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Fry the vegetable mix for 3 - 4 minutes.
- Meanwhile, dice the courgette.
- Transfer the courgette to the vegetables and fry for another 3 - 4 minutes.
- Add the passata and the Italian seasoning, then mix well to combine.
- Allow to simmer for 2 - 3 minutes over medium heat.
- In the meantime, roughly chop the olives, the hazelnuts and the parsley.
- Heat a drizzle of olive oil in a saucepan over medium heat.
- Fry the olives, the hazelnuts and the parsley for 1 - 2 minutes. Season to taste with salt and pepper.
- Stir the pasta into the sauce, along with a splash of pasta water as needed. Season to taste with salt and pepper.
- Serve the pasta on plates and top with the burrata. Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
- For parents: top with the hazelnut-olive salsa.
