W34 - SuperQuick: 10 min - veggie
with creamy tomato sauce and capers
Labels:
Veggie
•Extra groente
Allergenen :
Tarwe
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
90 gram
Mafaldine
(Bevat Tarwe Kan bevatten Ei, Soja)
½ stuk(s)
Rode ui
125 gram
Rode cherrytomaten
100 gram
Passata
25 gram
Kruidenroomkaas
(Bevat Melk (inclusief lactose))
½ bol(len)
Burrata
(Bevat Melk (inclusief lactose))
15 gram
Panko paneermeel
(Bevat Tarwe)
½ stuk(s)
Knoflookteen
¼ stuk(s)
Rode peper
15 gram
Kappertjes
1 stuk(s)
Tomaat
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
¾ el
Olijfolie
1 tl
Zwarte balsamicoazijn
½ tl
Suiker
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3279 kJ
Energie (kcal)784 kcal
Vetten29.6 g
waarvan verzadigd13 g
Koolhydraten99.5 g
waarvan suikers21.1 g
Vezels11.2 g
Eiwitten25.7 g
Zout1.6 g
Benodigdheden
•Pan
•Koekenpan
•Hapjespan
Instructies
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the Mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
2
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat and fry the cherry tomatoes for 2 minutes.
- Slice the onion into half rings, then transfer to the pan and fry for 4 minutes.
- Deglaze with the balsamic vinegar, then add the passata, cream cheese and sugar, along with some pasta water as preferred. Season with salt and pepper.
- Mix well and allow to simmer until serving.
3
- In the meantime, deseed the red chili pepper* and chop into thin rings.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the garlic and chili pepper until golden-brown.
- Dice the tomato.
*Take care, this ingredient is spicy! Use as preferred.
4
- Transfer the mafaldine to the sauce and mix well to combine.
- Serve the mafaldine on deep plates. Top with the burrata and the diced tomato.
- Drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Garnish with the panko and the capers to finish.
