
Devices & Accessories
Gluten-free Tagliatelle with Veggie Ragout
Prep. 30 min
Total 1 h
4 portions
Ingredients
Buckwheat Pasta
-
water150 g
-
buckwheat flour plus extra for dusting300 g
-
fine sea salt¼ tsp
Veggie Ragout
-
garlic clove sliced1
-
olive oil30 g
-
onion cut in pieces (2 cm)50 g
-
celery cut in pieces (2 cm)50 g
-
carrots cut in pieces (1 cm)50 g
-
courgette cut in pieces (2 cm)50 g
-
salt to taste1 ½ - 2 tsp
-
passata400 g
-
water plus extra for cooking pasta100 g
-
tinned lentils drained200 g
-
ground black pepper1 pinch
-
fresh basil leaves5
Nutrition per 1 portion
Calories
429.6 kcal /
1797.4 kJ
Protein
16.3 g
Fat
10.3 g
Carbohydrates
75.5 g
Fibre
14.3 g
Saturated Fat
1.6 g
Sodium
1223 mg
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UK and Ireland
UK and Ireland
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