Spaghetti with vegetables
60 min

Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Natural mushrooms
0.125 kg
Courgette
0.083 kg
Green pepper
0.125 kg
Carrots
0.083 kg
Carrots
0.042 kg
Plain flour
0.056 kg
Vegetable stock
1.25 l
Table salt
3.125 g
Sunflower oil
0.01 l
Elaboration
For the spaghetti with vegetables:
- Make a vegetable stock.
- For the sauce:
- Chop the onion into julienne and the leek and the carrot into half moons.
- Sauté starting with the hardest vegetables first, then add flour, sauté and add the vegetable stock.
- Let boil, blend, then add salt if required and add the tomato sauce.
- For the garnish:
- Chop the onion into brunoise, the mushrooms into quarters and the peppers, carrots and courgettes into cubes.
- Sauté starting with the hardest vegetables first (onion, carrot, green pepper, mushroom and courgette).
HOW TO SERVE
- Add the garnish and the sauce to the pasta, then mix well.
- Heat up in the oven.
Nutritional information (1 portion)
Energy
551.43
kcal
Carbohydrates
102.81
g
Proteins
18.51
g
Lipids
5.07
g
Fiber
12.07
g
Saturates
0.69
g
Monounsaturated fatty acids
0.79
g
Polyunsaturated fatty acids
2.55
g
Cholesterol
30.01
mg
Calcium
239.29
mg
Iron
5.68
mg
Zinc
2.3
mg
Vitamin A
685.1
ug
Vitamin C
80.5
g
Folic acid
187.4
ug
Salt (Sodium)
574.95
mg
Sugars
17.48
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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