Legume Pasta with Vegetable Bolognese

Legume Pasta with Vegetable Bolognese

Blood Sugar: 9Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumVitamin C

Macronutrients per 100g

Energy
89kcal
Sugar
3g
Fat
2g
Fiber
2g
Sat fat
0g
Protein
2g
Carbs
16g
Sodium
240mg

Ingredients

400g / 14.11oz Gluten-free pasta from legumes, 1 tsp Salt, 1 Garlic clove, 2 Carrots, 1 Kohlrabi, 1 Celery stalk, 1 tbsp Olive oil, 1 tbsp Tomato paste, 400ml / 13.52fl oz Tomato passata, 1 tsp Dried oregano, 1 pinch Pepper, 1 handful Basil leaves

Preparation

1. Cook 400g / 14.11oz gluten-free pasta from legumes in salted boiling water until al dente. Drain, rinse with cold water, and set aside. 2. Finely chop 1 garlic clove. Clean, peel, and dice 2 carrots and 1 kohlrabi. Clean and dice 1 celery stalk. 3. Heat 1 tbsp olive oil in a large pot, then briefly sauté garlic and vegetables. 4. Add 1 tbsp tomato paste and 400ml / 13.52fl oz tomato passata. Season with 1 tsp dried oregano, 1 pinch of salt, and 1 pinch of pepper. Let the sauce simmer uncovered over medium heat for 12-14 minutes. 5. Wash and dry 1 handful of basil leaves. 6. Serve pasta with vegetable bolognese, garnished with basil leaves.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
17% of RDI
Vitamin C
19% of RDI
Omega 3
1% of RDI
Vitamin A
87% of RDI
Calcium
25% of RDI
Folate
13% of RDI

Good to know

Legume pasta provides high-quality plant protein and supports digestion with its high fiber content. It also contains more vitamins and minerals than regular pasta. Additionally, legume pasta comes in various colors, such as red lentil, green pea, and light chickpea pasta.

How to Prepare

1. Cook 400g / 14.11oz gluten-free pasta from legumes in salted boiling water until al dente. Drain, rinse with cold water, and set aside. 2. Finely chop 1 garlic clove. Clean, peel, and dice 2 carrots and 1 kohlrabi. Clean and dice 1 celery stalk. 3. Heat 1 tbsp olive oil in a large pot, then briefly sauté garlic and vegetables. 4. Add 1 tbsp tomato paste and 400ml / 13.52fl oz tomato passata. Season with 1 tsp dried oregano, 1 pinch of salt, and 1 pinch of pepper. Let the sauce simmer uncovered over medium heat for 12-14 minutes. 5. Wash and dry 1 handful of basil leaves. 6. Serve pasta with vegetable bolognese, garnished with basil leaves.

Good to Know

Legume pasta provides high-quality plant protein and supports digestion with its high fiber content. It also contains more vitamins and minerals than regular pasta. Additionally, legume pasta comes in various colors, such as red lentil, green pea, and light chickpea pasta.

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