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Ingredients
Pasta
- 150 g lupin flour (see Tips)
- 70 g gluten free cornflour, plus extra for dusting
- 1 ½ tsp xanthan gum
- 1 pinch ground nutmeg
- 1 tsp salt
- 2 eggs
- 60 g water
Vegetable sauce
- 2 celery stalks, cut into pieces
- 2 - 3 carrots (approx. 190 g), cut into pieces
- 3 garlic cloves
- 1 brown onion (approx. 120 g), cut into halves
- 4 - 5 sprigs fresh flat-leaf parsley, leaves only
- 20 g olive oil
- 200 g button mushrooms, cut into slices
- 2 tsp dried mixed herbs
- ½ tsp ground nutmeg
- 2 tsp Vegetable stock paste (see Tips)
- 120 g dry red wine
- 400 g canned whole tomatoes
- 1 tbsp tomato paste
- 2 tsp raw sugar
- 1 tsp salt
- 2 tbsp gluten free cornflour
- 3 tbsp water
Cheese sauce
- 60 g Parmesan cheese, cut into pieces (3 cm)
- 100 g mozzarella cheese, cut into pieces
- 100 g unsalted butter
- 80 g gluten free flour mix (see Tips)
- 600 g full cream milk
- 1 pinch ground nutmeg
- ½ tsp Dijon mustard (gluten free)
- ½ tsp salt
- 1 pinch ground black pepper
Assembly
- unsalted butter, for greasing
- 1 tbsp pine nuts (optional)
- Nutrition
- per 1 portion
- Calories
- 1890.5 kJ / 450 kcal
- Protein
- 19 g
- Carbohydrates
- 29 g
- Fat
- 25.7 g
- Saturated Fat
- 13.3 g
- Fibre
- 11.5 g
- Sodium
- 1108 mg
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