60 min
Vegetarian Suitable for vegetarians
Type of dish: Pastas
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.125 kg
Carrots 0.1 kg
Green pepper 0.125 kg
Courgette 0.125 kg
Onion 0.075 kg
Leek 0.6 ud
Carrots 0.075 kg
Plain flour 0.05 kg
Table salt 3.75 g
Onion 0.25 kg
Carrots 0.125 kg
Green leek 0.375 ud
Parsley 0.002 g
Water 1.25 l
Elaboration

For the vegetable sauce:

  • Sauté the onion chopped into julienne and the leek and the carrot chopped into half-moons.
  • Add the flour, sauté and add the vegetable stock, then let boil, blend and add salt and tomato sauce.

For the garnish:

  • Chop the onion into brunoise, the mushrooms into quarters and dice the peppers, the carrots and the courgette.
  • Sauté starting with the hardest vegetables first (onion, carrot, green pepper, mushrooms and courgette).

HOW TO SERVE

  • Add the garnish and the sauce (2 dl per portion) to the pasta, then mix well.
  • Heat up in the oven.
Nutritional information (1 portion)
Fiber 12.13 g
Saturates 0.79 g
Monounsaturated fatty acids 1.01 g
Polyunsaturated fatty acids 2.93 g
Cholesterol 24.02 mg
Calcium 260.6 mg
Iron 5.12 mg
Zinc 1.62 mg
Vitamin A 800.14 ug
Vitamin C 90.65 g
Folic acid 172.36 ug
Salt (Sodium) 374.39 mg
Sugars 20.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.