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Pasta with Vegetable Ragout
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- 30 g olive oil
- 1 garlic clove
- 50 g onions, sliced
- 50 g celery, cut in pieces (2 cm)
- 50 g carrots, cut in pieces (2 cm)
- 50 g courgette, cut in pieces (2 cm)
g tomato sauce
or tomato passata
- 100 g water
- 1 tsp fine sea salt
- 5 fresh basil leaves, plus extra for garnishing
- 1000 g water
- ½ tsp fine sea salt
- 320 g dried pasta (e.g. penne)
- per 1 portion
- 1713 kJ / 407 kcal
- 12 g
- 63 g
- 10 g
- Saturated fat
- 1 g
- 749 mg
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