Ingredients
-
800 g whole grain penne pasta
-
600 g Tarhurin papu broad bean mince dark (fresh)
-
400 g white beanscanned
-
300 g diced onions
-
200 g diced paprika
-
200 g peasfrozen
-
1600 g crushed tomatoes
-
1 l water
-
7.5 dl oat cooking cream 15% gluten free
-
30 g vegetable bouillon powder (no gluten or cellery)
-
4 g garlic powder
-
4 g crushed black pepper
-
2 g dried oregano
-
2 g dried basil
-
2 g dried thyme
-
20 g sugar
-
30 g balsamic vinegar
-
15 g iodised salt
-
200 g grated vegan cheese
Directions
Portion size: approximately 250 grams
Yield from 20 portion recipe: 5.200 kg
Vegan
Allergens: gluten, wheat, pea
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (250 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Rinse and drain the beans. Mix together the pasta, broad bean mince, diced paprika, diced onions, beans and peas and place in a greased GN container (1/1 GN 100). Mix together the crushed tomatoes, water, oat cooking cream and seasonings. Pour into the GN container and stir the mixture. Sprinkle the grated vegan cheese on top. Bake in the oven using the combination function (50 % steam) at 160 °C for approximately 50 minutes.
Does your kitchen use the cold preparation method? The cold preparation recipe for the broad bean and pasta casserole can be found here.
