89kcal
3g
19g
2g
0g
2g
16g
240mg
- 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
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.
24% of RDI
47% of RDI
19% of RDI
0% of RDI
0% of RDI
47% of RDI
13% of RDI
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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