Mafaldine with Burrata & Spicy Panko Topping

Name: Mafaldine with Burrata & Spicy Panko Topping in creamy sauce with capers & cherry tomatoes
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Mafaldine; 1 piece Red onion; 250 g Red cherry tomatoes; 200 g Passata; 50 g Herbed cream cheese; 1 bulb(s) Burrata; 25 g Panko breadcrumbs; 1 piece Garlic; ½ piece Red chili pepper; 30 g Capers; 2 piece Tomato; 1 piece Low sodium vegetable stock cube; 1.5 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 1 teaspoon Sugar; to taste Extra virgin olive oil; to taste Salt and pepper

in creamy sauce with capers & cherry tomatoes

View our plans

The herbed cream cheese in this recipe contains aromatics like chives, parsley and garlic, making this dish creamy with an extra boost of flavour!

Tags:

Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Mafaldine

(Contains: Tarwe May be present: Ei, Soja)

½ piece

Red onion

125 g

Red cherry tomatoes

100 g

Passata

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

½ bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

15 g

Panko breadcrumbs

(Contains: Tarwe)

½ piece

Garlic

¼ piece

Red chili pepper

15 g

Capers

1 piece

Tomato

Not included in your delivery

½ piece

Low sodium vegetable stock cube

¾ tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

½ teaspoon

Sugar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3279 kJ

Calories784 kcal

Fat29.6 g

Saturated Fat13 g

Carbohydrate99.5 g

Sugar21.1 g

Dietary Fiber11.2 g

Protein25.7 g

Salt1.6 g

Potassium722.8 mg

Calcium26.9 mg

Iron0.6 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

•Casserole

•Tall-Sided Pan

Cooking Steps

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.

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.

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.

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.