Wholewheat Fusilli with Goat's Cheese & Fried Sage
in tomato sauce with toasted walnutsCalories
:
778 kcalProtein
:
28.1g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Noten
- Walnoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Noten
- Pinda's
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
60 g
Goat's Cheese
(Contains: Melk (inclusief lactose))
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
1 piece
Garlic
½
Tomato paste
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
2.5 g
Fresh sage
½ piece
Romano pepper
125 g
Mini Roma tomatoes
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3255 kJ
Calories778 kcal
Fat36.7 g
Saturated Fat17 g
Carbohydrate76.8 g
Sugar18.9 g
Dietary Fiber13.6 g
Protein28.1 g
Salt0.9 g
Potassium1065.2 mg
Calcium75.4 mg
Iron4 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
- Reserve 50ml pasta water per person, then drain and set aside.
- Chop the onion and crush or mince the garlic. Halve the tomatoes and dice the Romano pepper.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
2
- Add the tomato paste, the Romano pepper and the tomatoes, then fry for 4 - 5 minutes.
- Add the reserved pasta water and crumble in the stock cube (see pantry for amount).
- Reduce the heat and allow to simmer for 5 minutes.
- Meanwhile, heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
3
- Tear the sage leaves off of the stems.
- Melt a knob of butter in the same frying pan over medium-high heat.
- Fry the sage for 1 - 2 minutes or until lightly browned (see Tip).
- Stir the pasta and three quarters of the cheese into the sauce. Season to taste with salt and pepper.
Tip: take care, as the sage may burn quickly.
4
- Serve the pasta on plates and crumble over the rest of the cheese.
- Top with the fried sage, or serve separately alongside if preferred.
- Garnish with the walnuts.
- Drizzle with the honey and the residual sage butter from the frying pan.
