60 min
Suitable for vegans
Type of dish: Pastas
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: All year
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Spaghetti 0.5 kg
Onion 0.125 kg
Courgette 0.083 kg
Green pepper 0.125 kg
Carrots 0.083 kg
Onion 0.063 kg
Leek 0.5 ud
Carrots 0.042 kg
Plain flour 0.056 kg
Table salt 3.125 g
Onion 0.25 kg
Carrots 0.125 kg
Green leek 0.375 ud
Parsley 0.002 g
Water 1.25 l

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).


  • Add the garnish and the sauce to the pasta, then mix well.
  • Heat up in the oven.
Nutritional information (1 portion)
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.