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Gluten-free Tagliatelle with Veggie Ragout

Gluten-free Tagliatelle with Veggie Ragout
4.4 9 ratings
Prep. 30min
Total 1 h
4 portions
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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
Fiber 14.3 g
Saturated fat 1.6 g
Carbohydrates 75.5 g

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