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SPAGHETTI VEGETABLE MEDLEY BOLOGNESE

SPAGHETTI VEGETABLE MEDLEY BOLOGNESE

Ingredients
  • dry Mevalia Spaghetti 320 g
  • olive oil 1 tbsp
  • baby leeks, cut and rinsed 100g
  • medium courgette, chunky chopped 125g
  • butternut squash, diced 150 g
  • Aubergine, diced 150 g
  • chestnut mushrooms, chopped 100 g
  • tin chopped tomatoes with herbs 400 g
  • tomato puree 1 tbsp
  • chopped fresh parsley 2 tbsp
  • Cracked black pepper
Preparation
Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Cook the Mevalia Spaghetti in plenty of boiling water according to the directions on the pack.

Heat the oil in a medium saucepan and sauté the chopped vegetables until slightly softened.

Add the tomatoes and tomato puree and cook for a further 10 minutes until the sauce is slightly thickened.

Drain the pasta and place on the serving dishes, top with the bolognese, chopped parsley and cracked black pepper.

USEFUL TIPS

  • Can also be served with Mevalia Penne
Nutritional values
Nutrition Information per 100g
Energy kcal 153
Fat g 2.0
Saturated Fat g 0.4
Carbohydrate g 31.6
Sugar g 2.4
Fibre g 2.9
Salt g 0.05
Protein g 1.2
Nutrition Information per serve
Energy kcal 337
Fat g 4.5
Saturated fat g 0.9
Carbohydrate g 69.8
Sugar g 5.3
Fibre g 6.4
Salt g 0.1
Protein g 2.6
Ingredients
  • dry Mevalia Spaghetti 320 g
  • olive oil 1 tbsp
  • baby leeks, cut and rinsed 100g
  • medium courgette, chunky chopped 125g
  • butternut squash, diced 150 g
  • Aubergine, diced 150 g
  • chestnut mushrooms, chopped 100 g
  • tin chopped tomatoes with herbs 400 g
  • tomato puree 1 tbsp
  • chopped fresh parsley 2 tbsp
  • Cracked black pepper
Contact us
Mevalia Customer Service
✉ info@mevalia.com
Hotline
0800 988 2488