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":"
STEP 1 Cook the farfalle al dente in lightly salted water. Drain and rinse with some cold water. Set aside. STEP 2 Heat the olive oil in a pan over medium-high heat and saut\u00e9 the chopped onion in it briefly. Then add in the fillet pieces and continue frying with onion until [...]<\/p>","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