Creamy Trottole Tricolore with Courgette
with goat's cheese and walnuts for the parents
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
Trottole tricolore
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
½ piece
Bell pepper
½ sachet(s)
Italian seasoning
2.5 g
Fresh oregano
25 g
Grated mature goat's cheese
(Contains Milk)
5 g
Fresh flat leaf parsley
(May be present Celery)
¼ piece
Lemon
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
100 milliliters
Cooking cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube. Cook the trottole tricole for 14 - 16 minutes. Reserve some of the pasta water, then drain and set aside.
- In the meantime, crush or mince the garlic.
- Dice the onion and bell pepper.
- Cut the courgette lengthwise into quarters and then thinly slice.
- Heat a clean deep frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same deep frying pan over medium-high heat and fry the garlic and onion with the oregano sprigs for 1 - 2 minutes.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the bell pepper and courgette for 5 - 6 minutes. Drizzle the honey over the vegetables and season with salt and pepper.
Did you know... Walnuts are the only type of nut to contain ALA. ALA is an omega 3 fatty acid found in plants, and it's good for your brain, heart and blood vessels.
- In the meantime, zest and juice the lemon.
- Remove the oregano sprigs from the garlic and onion. Add the cooking cream, the Italian seasoning and lemon juice to taste (see Tip). Mix well and bring to a boil.
- When the pasta is cooked, add it to the sauce along with some pasta water if preferred. Season with salt and pepper.
Tip: if your kids like goat's cheese, add 1/2 tbsp goat's cheese per person to the sauce and allow to melt.
- Roughly chop the parsley.
- Serve the pasta on deep plates. Top with the vegetables.
- For the parents, garnish with the rest of the mature goat’s cheese, walnuts, parsley and lemon zest to taste (see Tip).
Health Tip: This recipe is high in calories. If you're watching your calorie intake, use just half of the cheese and keep the rest to use another time.