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Vegetable bolognese with parmesan cheese
Pasta bolognese with wholemeal spaghetti and fresh vegetables.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Clean the garlic and cut finely.
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Wash the celery and the leek. Cut the celery into bows and the leek into rings. Remove the winter carrot, halve in length and cut into slices.
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Heat the oil in a frying pan and fry the garlic, celery, carrot and oregano 5 minutes on medium heat. Change regularly.
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Meanwhile, halve the tomatoes. When the water is boiling, add the spaghetti and cook for 11 minutes until al dente.
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Add the leeks and tomatoes to the frying pan and fry for another 3 minutes. Season with pepper and salt.
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Add the pasta sauce to the baked vegetables and heat for 5 minutes. Drain the pasta and collect a cup of cooking liquid.
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Add the pasta and rocket to the sauce, add 2 tablespoons of cooking water and spoon over. Spread over deep plates and sprinkle with the cheese.
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Nutrition
520Calories
Sodium22% DV520mg
Fat25% DV16g
Protein38% DV19g
Carbs24% DV71g
Fiber36% DV9g
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