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Creamy tomato and salami fettuccine
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- 50 - 100 g Parmesan cheese, cut into pieces (3 cm)
- ½ brown onion (approx. 90 g)
- 1 garlic clove
- 6 sprigs fresh flat-leaf parsley, leaves only, plus extra for garnishing
- ½ red capsicum (approx. 110 g) deseeded, cut into pieces
- 100 g zucchini, cut into pieces
- 30 - 50 g olive oil, to taste
- 400 g Roma tomatoes, cut into quarters
- 300 g water
- 200 g pouring (whipping) cream
- 1 tbsp Vegetable stock paste (see Tips)
- 250 - 300 g dried fettuccine, broken into halves
- 100 g salami or chorizo, thinly sliced
- per 1 portion
- 3275.3 kJ / 779.8 kcal
- 25.8 g
- 59 g
- 48.3 g
- Saturated fat
- 21.6 g
- 6.3 g
- 1034.5 mg
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