Creamy Spinach Penne with Veggie Bacon
with cherry tomatoes & Parmigiano Reggiano
Stroeve tanden van de spinazie? Dat ga je tegen door er calciumrijke ingrediënten bij te eten - zoals de kaas in dit gerecht.
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
Penne
(Contains Wheat May be present Mustard, Soy)
75 g
Herbed cream cheese
(Contains Milk)
100 g
Spinach
1 teaspoon
Smoked paprika
65 g
Red cherry tomatoes
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
20 g
Tomato tapenade
(Contains Sulphites May be present Celery)
½ piece
Onion
5 g
Fresh basil
(May be present Celery)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water with a quarter of a vegetable stock cube per person in a pan with a lid. Boil the pasta for 11 - 13 minutes with the lid on. Save some of the water before draining the pasta. In the meantime, finely chop the onion and the basil.
Heat the olive oil in a large deep frying pan over high heat. Fry the onion and cherry tomatoes for 3 - 4 minutes.
Turn the heat under the pan with the tomatoes to medium-high and deglaze with the balsamic vinegar. Add the cream cheese, spinach, tomato tapenade and 3 tbsp pasta water per person and mix everything together. Stir the pasta through the sauce and add some salt and pepper to taste.
Grate the parmigiano reggiano. Serve the pasta onto deep plates and garnish with the basil and the cheese.