Veggie Baked Penne with Herbed Ricotta & Mozzarella
This is the perfect recipe to have up your sleeve for when you’re short on time but don’t want to resort to takeaway. From the tender peanut tofu and springy udon noodles, to the juicy broccoli which works a treat at soaking up the zesty coconut sauce, this sure beats takeaway, too.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
|
1 head broccoli |
1 carrot |
|
½ lime |
1 packet udon noodles |
|
1 packet ginger lemongrass paste |
1 packet garlic paste |
|
1 tin coconut milk |
1 packet roasted peanuts |
|
1 packet Malaysian tofu |
Preparation Time25 minutes
Cooking difficulty
The average adult daily energy intake is 8700 kJ
| Nutritional Values | per serving |
|---|---|
|
Energy (kJ) |
3558 kJ |
|
Fat |
45.7 g |
|
Carbohydrate |
17.6 g |
|
sugars |
62.2 g |
|
Protein |
18.1 g |
|
Sodium |
1660 mg |
Instructions
1) • Boil the kettle. • Cut broccoli into small florets. Thinly slice carrot into half-moons. Zest lime to get a generous pinch, then cut into wedges. • Cut Malaysian tofu into 1cm cubes. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate and cover to keep warm.
2) • Half-fill a medium saucepan with the boiling water. Add udon noodles and cook over a medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Meanwhile, return frying pan to a high heat with a drizzle of olive oil. Stir-fry the broccoli and carrot with a good splash of water until tender and slightly charred, 6-8 minutes.
3) • Reduce heat to medium-high. Add a drizzle of olive oil, then the ginger lemongrass paste, garlic paste and Southeast Asian spice blend. Cook until fragrant, 1 minute. • Stir in the coconut milk, soy sauce, water, lime zest, brown sugar and a good squeeze of lime juice. Simmer until slightly thickened, 2-3 minutes. • Remove from heat, then add the noodles, tossing to coat.
4)• Divide coconut noodles between bowls. • Top with Malaysian tofu. Sprinkle with the roasted peanuts. • Serve with any remaining lime wedges.