Cook the farfalle al dente in lightly salted water. Drain and rinse with some cold water. Set aside.<\/p>\r\n\r\n\r\n\r\n
Heat the olive oil in a pan over medium-high heat and briefly saut\u00e9 the chopped onions. Then add the fillet chunks and continue frying them with the onions until they are nicely brown.\u00a0<\/p>\r\n\r\n\r\n\r\n
Add the chopped vegetables, garlic and cherry tomatoes. Put the lid on the pan and simmer for a few minutes to allow the vegetables to cook.\u00a0<\/p>\r\n\r\n\r\n\r\n
Add in the half-sun-dried tomatoes, herbs, vegetable bouillon powder, cream and cheese and continue to simmer over medium heat for about 10 minutes.<\/p>\r\n\r\n\r\n\r\n
Mix in the pasta while leaving on low heat for a while longer so that the pasta absorbs the flavors of the sauce.<\/p>\r\n\r\n\r\n\r\n
Finish with fresh basil leaves and toasted pumpkin seeds.<\/p>","protected":false},"excerpt":{"rendered":"
STAP 1 Kook de farfalle al dente in licht gezouten water. Giet af en spoel met wat koud water. Zet op zij. STAP 2 Verhit de olijfolie in een pan op middelhoog vuur en fruit er de fijngesneden ui even in aan. Voeg er vervolgens de filetstukjes bij en bak deze verder met ui tot […]<\/p>\n","protected":false},"featured_media":9728,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"recept_categorie":[89],"recepten_search":[],"class_list":["post-9488","recepten","type-recepten","status-publish","has-post-thumbnail","hentry","recept_categorie-professional"],"acf":[],"yoast_head":"\n