Creamy & Spicy Coriander and Spinach Orecchiette
with feta and pecansCalories
:
867 kcalProtein
:
29.2g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Gluten
- Tarwe
- Haver
- Melk (inclusief lactose)
- Noten
- Pecannoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
100 g
Spinach
125 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
½ sachet(s)
BBQ spice rub
5 g
Fresh flat leaf parsley
(May be present: Selderij)
5 g
Fresh coriander
(May be present: Selderij)
50 g
Feta
(Contains: Melk (inclusief lactose))
¼ piece
Jalapeño
½ piece
Lime
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3629 kJ
Calories867 kcal
Fat44.4 g
Saturated Fat12 g
Carbohydrate85.1 g
Sugar12.7 g
Dietary Fiber11.5 g
Protein29.2 g
Salt1.6 g
Potassium959.3 mg
Calcium168.3 mg
Iron3.6 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
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta. Boil the orecchiette for 10 - 12 minutes. Drain and set aside.
- Cut the onion into half rings. Crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and garlic in a frying pan for 1 - 2 minutes. Add the oatly cream and bring to the boil.
- Cut the courgette into crescents.
2
- Add two-thirds of the spinach to the frying pan and allow to wilt and reduce. Remove from the pan into a tall container.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat. Fry the courgette for 3 - 4 minutes. At the last minute, add the BBQ spice rub*.
- Tearing in the rest of the spinach. Season with salt and pepper, remove from the pan and set aside.
3
- Cut off the top of the jalapeño pepper, then roll in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then chop the jalapeño pepper* into thin rings.
- Zest and juice the lime into a tall container.
- Add the parsley, coriander, jalapeno, and salt and pepper to taste.
- Blend with an immersion blender until a smooth sauce.
*Take care, this ingredient is spicy! Use as preferred.
4
- Add the sauce to the pasta and mix well. Season with salt and pepper.
- Serve the pasta on deep plates.
- Top with the courgette and spinach and crumble the feta over the pasta.
- Scatter the chopped pecans over the pasta.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
