Winter vegetable pasta with Tuscan carré

Name: winter vegetable pasta with Tuscan carré
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g pipe rigate pasta, bag 500 g; 4 el olive oil; celeriac in cubes; 1 leeks in rings; 2 bowls Tuscan carré a 160 g, vega; little pot tapenade of black olives a 140 g; 2 tl oregano jar 10 g

A tasty Italian recipe. The vegetarian main course contains the following ingredients: pipe rigate (pasta, bag 500 g), olive oil, celeriac (diced), leeks (in rings), Tuscan carré (a 160 g, vega), tapenade of black olives (a 140 g ) and oregano (jar 10 g).

Ingredients

Directions

Cook the pasta according to the instructions on the package. Meanwhile, heat 2 tbsp oil in a frying pan and fry the celeriac for 5 min. Add the leek and cook for another 5-6 min.
Heat 2 tbsp oil in a frying pan and fry the carrés in 8-10 min. Brown and crispy.
Drain the pasta and collect 50 ml of cooking liquid. Mix the pasta, the cooking liquid and the tapenade with the vegetables. Season with the oregano and pepper and salt. Divide over 4 plates and serve with the Tuscan carrés.

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Nutrition

620Calories

Sodium0% DV1.025mg

Fat38% DV25g

Protein40% DV20g

Carbs26% DV79g

Fiber32% DV8g

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