Mafaldine with Whipped Feta
with lemon, roasted vegetables & hazelnuts
Recipe developer Iris: "This is the first recipe I developed for HelloFresh, inspired at the time by the online viral 'whipped feta' trend. In this, you'll make a creamy but also tangy sauce out of the well-known Greek cheese. The lovely kumato tomatoes and za'atar really complete this dish!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
1 piece
Kumato tomato
½ piece
Courgette
½ piece
Garlic
½ piece
Lemon
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Za'atar
(Contains Sesame)
25 g
Feta
(Contains Milk)
75 milliliters
Oatly organic cream alternative
(Contains Gluten, Oats)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Slice the courgette into crescents and halve the tomato, then transfer both to a parchment-lined baking sheet.
- Drizzle with the olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.
- Boil the mafaldine for 7 - 9 minutes, then reserve some of the pasta water before draining and setting aside.
- Finely chop the parsley and crush or mince the garlic.
- Zest the lemon and then cut it into quarters.
- Roughly chop the hazelnuts.
Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.
- Transfer the feta, Oatly cream alternative, extra virgin olive oil and garlic to a tall container.
- Add half of the parsley and (per person) 0.5 tsp lemon zest, the juice of a lemon wedge and 0.5 tbsp water.
- Use an immersion blender to process into a smooth sauce and season to taste with salt and pepper.
- Transfer the whipped feta to the mafaldine and mix well to combine, adding a splash of pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
- Serve the mafaldine on plates and top with the roasted vegetables.
- Garnish with the hazelnuts and the za'atar, along with the rest of the parsley and lemon zest.
- Serve any remaining lemon wedges alongside.