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Ingredients
Vegetable Sauce
- 30 g extra virgin olive oil
- 1 garlic clove
- 50 g onion, quartered
- 60 g celery stalks, cut in pieces (2 cm)
- 60 g carrot, peeled, cut in pieces (2 cm)
- 60 g courgette, cut in pieces (2 cm)
- 60 g aubergine, cut in pieces (2 cm)
- 400 g tinned chopped tomatoes
- 4 fresh basil leaves
- 1 Tbsp fine sea salt
- 1 pinch ground black pepper
Pasta
- 320 g short dried pasta (eg. penne)
- 1200 g water
- 10 g extra virgin olive oil
- 1 tsp fine sea salt
- Nutrition
- per 1 portion
- Calories
- 1878.3 kJ / 449.3 kcal
- Protein
- 11.5 g
- Carbohydrates
- 67.2 g
- Fat
- 13.3 g
- Saturated Fat
- 2.3 g
- Fibre
- 5.5 g
- Sodium
- 2459.8 mg
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