Fetuccini with vegetables
60 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Spinach fettuccine
0.4 kg
Onion
0.125 kg
Carrots
0.1 kg
Green pepper
0.125 kg
Natural mushrooms
0.1 kg
Courgette
0.125 kg
Carrots
0.075 kg
Plain flour
0.05 kg
Vegetable stock
1.25 l
Tomato sauce
0.1 l
Sunflower oil
0.013 l
Table salt
3.75 g
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Table salt
0.047 g
Sugar
0.0 kg
Elaboration
- Make a vegetable stock.
- Cook the fettuccine and place on plates.
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)
Energy
476.74
kcal
Carbohydrates
82.67
g
Proteins
16.92
g
Lipids
6.42
g
Sugars
20.05
g
Salt (Sodium)
378.02
mg
Folic acid
172.36
ug
Vitamin C
90.65
g
Vitamin A
800.14
ug
Zinc
1.62
mg
Iron
5.12
mg
Calcium
260.6
mg
Cholesterol
24.02
mg
Polyunsaturated fatty acids
2.93
g
Monounsaturated fatty acids
1.01
g
Saturates
0.79
g
Fiber
12.13
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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