Main Courseby RobinImported from the web
A comforting skillet dish featuring tender potato Schupfnudeln tossed in a creamy red pesto sauce, crowned with sweet roasted cherry tomatoes and caramelised zucchini.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
ZucchiniPreheat the oven to 200°C (fan-assisted) or 220°C (conventional heat). Halve the Zucchini lengthwise, then slice them into half-moons.
Zucchini
Cherry tomatoes
3 tbspCanola oil
Salt
Black pepper
Garlic powderIn a large bowl, combine the sliced Zucchini and Cherry tomatoes with 3 tbsp canola oil. Season generously with Salt, Black pepper, and Garlic powder. Spread the seasoned vegetables evenly onto a baking sheet.
Bake the vegetables in the preheated oven for 15-20 minutes, or until they reach your desired tenderness and light caramelisation.
Cooking cream 7% fat
Vegetable stock powder
Water
Red pestoWhile the vegetables are baking, whisk together the Cooking cream 7% fat, Vegetable stock powder, Water, and Red pesto in a medium bowl until thoroughly combined and smooth.
2 tbspCanola oil
SchupfnudelnHeat 2 tbsp canola oil in a large pan over medium-high heat. Add the Schupfnudeln and cook, stirring occasionally, until golden brown and slightly crispy. Remove the browned Schupfnudeln from the pan and set aside.
Cooking cream 7% fatVegetable stock powderWaterRed pestoPour the prepared sauce mixture into the same pan. Bring it to a gentle boil over medium heat, stirring continuously, then reduce the heat and simmer for 1-2 minutes until slightly thickened.
SchupfnudelnSaltBlack pepper
Italian herbsReturn the browned Schupfnudeln to the pan with the sauce. Toss to coat and season with additional Salt, Black pepper, and Italian herbs to taste.
SchupfnudelnZucchiniCherry tomatoesDivide the Schupfnudeln and sauce among serving plates. Top each portion generously with the roasted Zucchini and Cherry tomatoes from the oven. Serve immediately.