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Ingredients
Buckwheat Pasta
- 150 g water
- 300 g buckwheat flour, plus extra for dusting
- ¼ tsp fine sea salt
Veggie Ragout
- 1 garlic clove, sliced
- 30 g olive oil
- 50 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)
- 1 ½ - 2 tsp salt, to taste
- 400 g passata
- 100 g water, plus extra for cooking pasta
- 200 g tinned lentils, drained
- 1 pinch ground black pepper
- 5 fresh basil leaves
- Nutrition
- per 1 portion
- Calories
- 1797.4 kJ / 429.6 kcal
- Protein
- 16.3 g
- Carbohydrates
- 75.5 g
- Fat
- 10.3 g
- Saturated fat
- 1.6 g
- Fiber
- 14.3 g
- Sodium
- 1223 mg
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