Vega pasta with oven vegetables — Meal
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Macros (per serving)

Fat

24%

(18 g)

Protein

15%

(25 g)

Carbs

61%

(98 g)

79 g Net,

19 g Fiber

655 Calories (per serving)

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Oven dish

Vegetable Dishes

Rice, Pasta & Pizza

Vega pasta with oven vegetables

Ingredients

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Volkorenpasta

150 g

Cherry tomatoes

250 g

Red onion

2 pieces

Garlic

1 piece

Eggplant

1 piece

Zucchini

1 piece

Brown mushrooms

250 g

Olive oil (mild)

1 Tbsp

Balsamic vinegar

1 Tbsp

Chili powder

1 tsp

Celtic sea salt

to taste

Parmesan cheese

50 g

Fresh basil

2 Tbsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

30 min

1

Preheat the oven to 200 degrees Celsius.

2

Cut all vegetables. Cover a baking tray with parchment paper and spread the vegetables over the baking tray.

3

Sprinkle with olive oil, balsamic vinegar, chili powder and sea salt. Make sure that all vegetables are well covered so that the flavors can absorb well.

4

Place the whole bulb of garlic between the vegetables on the baking tray. So without peeling! Place the vegetables in the preheated oven for 30 minutes. Spoon the vegetables halfway through.

5

Meanwhile, cook the pasta al dente in 10 minutes.

6

Remove the vegetables from the oven and keep the garlic aside. Spoon the vegetables and pasta in a large bowl. The garlic has softened in the oven and can now be squeezed by a clove. Do this over the vegetables and pasta. Then divide the garlic into the dish and mix well.

7

Garnish the pasta with the parmesan and possibly fresh basil.

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Details

Allergens

Cow's milk, Nightshade, Gluten

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

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Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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