Gluten-free Tagliatelle with Veggie Ragout

Gluten-free Tagliatelle with Veggie Ragout

4.3 7 ratings

Prep. 30min

Total 1 h

4 portions

Ingredients

Buckwheat Pasta

water
150 g
buckwheat flour plus extra for dusting
300 g
fine sea salt
¼ tsp

Veggie Ragout

garlic clove sliced
1
olive oil
30 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 taste
1 ½ - 2 tsp
passata
400 g
water plus extra for cooking pasta
100 g
tinned lentils drained
200 g
ground black pepper
1 pinch
fresh basil leaves
5

Difficulty

medium

Nutrition per 1 portion

Sodium 1223 mg

Protein 16.3 g

Calories 1797.4 kJ / 429.6 kcal

Fat 10.3 g

Fibre 14.3 g

Saturated Fat 1.6 g

Carbohydrates 75.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Free From 76 Recipes
UK and Ireland

You might also like...

Vegan Bolognese

50min

Vegan Lentil Lasagne

2 h 20min

Vegan Burgers

45min

Quinoa Salad with Spiced Butternut Squash and Courgettes

50min

Vegan Aubergine Massaman Curry

50min

Oyster Mushroom and Champagne Risotto

35min

Vegetable Tartlets with Chickpea Flour Crust

1 h 5min

Vegetarian cassoulet with pulses

40min

Black-eyed Bean Stew with Vegetables

2 h 10min

Slow-cooked Chickpea Stew

4 h 15min

Root Vegetable Hotpot with Harissa

40min

Red Lentil, Kale and Rosemary Pasta

30min