Creamy Courgette Feta Linguine
with Arugula and pomegranate
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
90 g
Linguine
(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja, Lupine)
½ piece
Pomegranate
1 piece
Garlic
½ piece
Courgette
½ piece
Onion
40 g
Feta
(Contains: Melk (inclusief lactose))
20 g
Arugula
½ sachet(s)
Italian seasoning
5 g
Fresh curly parsley
(May be present: Selderij)
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
White wine vinegar
½ teaspoon
Flour
½ tablespoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan, then boil the linguine for 10 - 12 minutes, covered. When finished, reserve a bit of the cooking liquid for the sauce. Then drain and set aside.
Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out. Finely chop the onion and crush or mince the garlic. Cut the courgette into thin crescents.
Heat a drizzle of olive oil in deep frying over medium high heat. Fry the onion and garlic for 1 - 2 minutes. Add the courgette and fry for 3 - 5 minutes. Deglaze with the balsamic vinegar. Then add the flour and continue to slowly add the oatly cooking cream, while continuously stirring.
Did you know...courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Add the white wine vinegar, Italian seasoning, honey as preferred, and two-thirds of the feta. Let simmer for 3 - 4 minutes, stirring occasionally and adding some of the reserved cooking liquid if needed.Season to taste with salt and pepper. Roughly chop the parsley, add half of the fresh parsley and mix until well combined. Transfer the linguine to the sauce and mix well.
Serve the creamy linguine on deep plates. Top with arugula and pomegranate seeds. Crumble the rest of the feta on top. Drizzle over the extra virgin olive oil and crema di balsamico. Garnish with the rest of the parsley.