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THERESA BYFIELD
Winter vegetable pasta with Tuscan carré
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).
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Ingredients
Directions
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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.
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Heat 2 tbsp oil in a frying pan and fry the carrés in 8-10 min. Brown and crispy.
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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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