Broad bean and pasta casserole

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Ingredients

Adjust Servings:
800 g whole grain penne pasta
600 g Tarhurin papu broad bean mince
400 g white beans canned
300 g diced onions
200 g diced paprika
200 g peas frozen
1600 g crushed tomatoes
1 l water
7.5 dl oat cooking cream, 15%, gluten free
30 g vegetable bouillon powder
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

Nutritional information

119,06 kcal / 498,15 kJ
Energy
3,67 g
Fat
1,06 g
Saturated fat
14,62 g
Carbohydrates
3,37 g
Fiber
4,76 g
Protein
0,69 g
Salt
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Broad bean and pasta casserole

Broad bean and pasta casserole | Pastagratäng med bondbönor

Ingredients

Directions

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Portion size: approximately 250 grams
Yield from 20 portion recipe: 5.200 kg

Vegan

Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic

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.

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