Winter Vegetable and Pasta Treat

  • 10 portions
  • 546 kcal/p.

Instructions

  1. Preheat oven to 180°C. Bring salted water to the boil. Add spirals and approximately 50ml olive oil. Stir and cook until al dente. Stand aside. Peel potatoes and parsnips, thinly slice lengthways.
  2. Peel onion, cut in half and slice.
  3. In a square shallow gastronome tray, lay out half the sliced onion and alternate a layer of parsnip and potato - just overlapping one another.
  4. Mix pasta into BUITONI Tomato Coulis and spoon half over the vegetables. Sprinkle over fresh chopped basil and repeat the vegetable, pasta and basil layers consecutively. Add a dash of water to fill the bottom of the gastronome tray.
  5. Top with grated mozzarella. Cover with grease goil and bake for approximately 1 1/2 hours. Serve with a winter salad.

Recipe Details

QtyUnitIngredientPreparation
100grOnion 
1kgSweet potato 
1kgParsnip 
500grPasta, driedSpirals
20grBasil, freshChopped coarsely
300grMozzarella cheese 
50mLOlive oil 
1LBUITONI Sugo al Pomodoro (Tomato Coulis Sauce) 

 

Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)2284
Energy (Kcal)546
Protein (g)18
Fats, total (g)15
Fats, saturated (g)4.9
Carbohydrate, total (g)86
Sugars (g)19
Sodium (mg)656