W34 - SuperQuick: 10 min - veggie
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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 Eieren, Soja)

½ stuk(s)

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

Zelf toevoegen

½ stuk(s)

Zoutarm groentebouillonblokje

1 el

Olijfolie

1 tl

Zwarte balsamicoazijn

½ tl

Suiker

naar smaak

Extra vierge olijfolie

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3295 kJ
Energie (kcal)787 kcal
Vetten32.3 g
waarvan verzadigd13.4 g
Koolhydraten95.3 g
waarvan suikers17.7 g
Vezels9.7 g
Eiwitten24.8 g
Zout1.6 g

Benodigdheden

•Pan
•Koekenpan
•Hapjespan

Instructies

1
  • Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the Mafaldine for 7 - 9 minutes.
  • Reserve some of the pasta water, then drain and set aside. 
2
  • Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the cherry tomatoes for 2 minutes.
  • Chop the onion into half rings, add to the deep frying pan and fry along for 4 minutes. Deglaze with the black balsamic vinegar.
  • Meanwhile, deseed the red chili pepper* and chop into thin rings and crush or mince the garlic.
  • Heat a drizzle of olive oil in a frying pan over high heat and fry the panko with the garlic and red chili pepper until golden.

*Take care, this ingredient is spicy! Use as preferred.

3
  • Add the passata, herbed cream cheese, sugar, and pasta water as preferred to the deep frying pan.
  • Stir well and simmer until serving. Season to taste with salt and pepper.
4
  • Serve the pasta with the tomato sauce.
  • Serve the burrata on top, drizzle with extra virgin olive oil to taste and season with salt and pepper.
  • Garnish with the panko and capers to taste. 

Did you know... this recipe provides more than 250g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.