Gluten-free Tagliatelle with Veggie Ragout

Gluten-free Tagliatelle with Veggie Ragout

4.4 9 ratings

Prep. 30 min

Total 1 h

4 portions

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

Fibre 14.3 g

Saturated Fat 1.6 g

Carbohydrates 75.5 g

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UK and Ireland

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