Ingredients

Adjust Servings:

	900 g whole grain pasta
	750 g diced courgette frozen
	750 g Unlimited® pea protein mince
	300 g diced onions frozen
	0,9 l water
	1505 g tomato passata
	7,5 dl oat cooking cream 15% gluten free
	450 g spinach frozen
	69 g rapeseed oil
	150 g tomato paste
	42 g crushed garlic canned
	25 g iodised salt
	3 g dried oregano
	2 g dried thyme
	2 g dried basil
	3 g crushed black pepper

Nutritional information

428 kJ / 102 kcal

Energy

3,76 g

Fat

0,24 g

Saturated Fat

11,19 g

Carbohydrates

2,24 g

Fibre

4,65 g

Protein

0,54 g

Salt

Mediterranean baked pasta

Ingredients

900 g whole grain pasta
750 g diced courgette
frozen
750 g Unlimited® pea protein mince
300 g diced onions
frozen
0,9 l water
1505 g tomato passata
7,5 dl oat cooking cream 15% gluten free
450 g spinach
frozen
69 g rapeseed oil
150 g tomato paste
42 g crushed garlic
canned
25 g iodised salt
3 g dried oregano
2 g dried thyme
2 g dried basil
3 g crushed black pepper

Directions

Portion size: 305 grams
Yield from 20 portion recipe: 6.100 kg

Vegan

Allergens: gluten, wheat, pea, mustard
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Garlic, Contains Allergens

Carbon footprint per portion (305 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

Measure into a GN container the pasta, pea protein mince, courgette and onions.

Mix the broth ingredients together and pour into the container.

Steam-bake (20 % steam) at 160 °C for approximately 40 minutes.

Tip! You can also use aubergine instead of courgette.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.