Wholewheat Spaghetti in Roasted Bell Pepper Sauce
with goat's cheese, courgette & fresh basil4.5(111)
Calories
:
682 kcalProtein
:
25g proteinTotal
:
45 minutesDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Family
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Goat's cheese has been popular for centuries - the ancient Greeks even called it "the gift of the gods". It's versatile, can be mild or strong, and fits perfectly into a range of both savoury and sweet dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
1 piece
Garlic
½ piece
Red onion
2.5 g
Fresh basil
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
90 g
Wholewheat spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Passata
Not included in your delivery
1 tablespoon
Olive oil
30 milliliters
Water for the sauce
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2852 kJ
Calories682 kcal
Fat26.3 g
Saturated Fat10.7 g
Carbohydrate78.1 g
Sugar20.6 g
Dietary Fiber15.4 g
Protein25 g
Salt1.4 g
Potassium819.5 mg
Calcium56.1 mg
Iron1.8 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
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan
•Casserole
•High-Sided Bowl
•Immersion blender
Cooking Steps
1
- Preheat the oven to 220°C. Quarter and deseed the bell pepper, then dice the courgette.
- Transfer both to a parchment-lined baking sheet and drizzle with olive oil. Scatter over a third of the Sicilian-style herbs, then toss well to combine.
- Cover the vegetables loosely with aluminum foil, then roast in the oven for 13 - 15 minutes.
- Remove the foil and then return to the oven for a further 10 minutes.
2
- Boil plenty of water in a pot or saucepan. Cook the spaghetti for 10 - 12 minutes until done, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion with the rest of the Sicilian-style herbs for 2 minutes.
3
- Deglaze with the passata, the balsamic vinegar and the water for the sauce.
- Lower the heat and allow to simmer gently for 6 - 8 minutes.
- Meanwhile, roughly chop the basil and crumble the goat's cheese.
- Transfer the roasted bell pepper to a tall container and use an immersion blender to process into a smooth sauce.
4
- Transfer the bell pepper sauce to the frying pan, along with the roasted courgette. Season to taste with salt and pepper and allow to simmer for 4 - 6 minutes over medium heat.
- Transfer the spaghetti to the sauce and mix well to combine.
- Serve the spaghetti on plates. Top with the goat's cheese and garnish with the basil.
