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Root pasta with cream cheese and vegetable balls
Vegetable pasta, cream cheese, pesto spread and vegetable balls.
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Ingredients
Directions
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Bring a large pan with plenty of water to the boil. Meanwhile, heat the oil in a frying pan and fry the vegetable balls in 10 min. Until golden brown. Times regularly.
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Meanwhile, put the pepper and dairy spread in the cup of the hand blender and puree until smooth. Pour the sauce in a saucepan and heat for 5 minutes on low heat.
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Put the frozen peas in the pan with boiling water. Add the vegetable paste as the water boils again and cook for 3 minutes until al dente.
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Drain the pasta with peas and put in a bowl. Spoon the sauce through. Divide the balls over it and sprinkle with the pesto.
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Nutrition
790Calories
Sodium36% DV860mg
Fat54% DV35g
Protein60% DV30g
Carbs28% DV83g
Fiber48% DV12g
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