Ingredients
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900 g whole grain pasta
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750 g diced courgettefrozen
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750 g Unlimited® pea protein mince
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300 g diced onionsfrozen
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0,9 l water
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1505 g tomato passata
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7,5 dl oat cooking cream 15% gluten free
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450 g spinachfrozen
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69 g rapeseed oil
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150 g tomato paste
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42 g crushed garliccanned
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25 g iodised salt
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3 g dried oregano
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2 g dried thyme
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2 g dried basil
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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.
