Veggie pasta with burrata and spicy panko
with creamy tomato sauce and capers
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)
½ piece
Onion
125 g
Red cherry tomatoes
100 g
Passata
25 g
Herbed cream cheese
(Contains Milk)
½ bulb(s)
Burrata
(Contains Milk)
15 g
Panko breadcrumbs
(Contains Wheat)
½ piece
Garlic
¼ piece
Red chili pepper
15 g
Capers
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the Mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the cherry tomatoes for 2 minutes.
- Chop the onion into half rings, add to the deep frying pan and fry along for 4 minutes. Deglaze with the black balsamic vinegar.
- Meanwhile, deseed the red chili pepper* and chop into thin rings and crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over high heat and fry the panko with the garlic and red chili pepper until golden.
*Take care, this ingredient is spicy! Use as preferred.
- Add the passata, herbed cream cheese, sugar, and pasta water as preferred to the deep frying pan.
- Stir well and simmer until serving. Season to taste with salt and pepper.
- Serve the pasta with the tomato sauce.
- Serve the burrata on top, drizzle with extra virgin olive oil to taste and season with salt and pepper.
- Garnish with the panko and capers to taste.
Did you know... this recipe provides more than 250g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.