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🍝 Pasta with Vegetable Sauce

500 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat pasta
• 60 g shallots (2)
• 200 g carrots (2)
• 150 g parsnips (1 small)
• 250 g zucchini (1)
• 40 g rapeseed oil (4 tbsp)
• 400 g tomatoes (6)
• 30 g walnut kernels (2 tbsp)
• 10 g basil (0.5 bunch)
• 20 g lemon juice (2 tbsp)

Instructions

1. 1. Cook the pasta in plenty of boiling water according to the package instructions. Then drain it.
2. 2. Peel and clean the shallots, carrots, and parsnips. Cut them into small cubes. Wash the zucchini, pat it dry, remove any tough parts, and cut it into small pieces as well.
3. 3. Heat the oil in a pot and sauté the vegetables in it over medium heat for 5 minutes.
4. 4. Wash the tomatoes, halve them, remove the core, and cut them into small pieces. Chop the walnuts. Add the tomatoes and nuts to the pot and sauté for another 2 to 3 minutes. Pour in 250 milliliters of water and let the sauce simmer over low heat for about 15 minutes.
5. 5. Wash the basil, shake it dry, and chop it finely. Remove the pot from the heat and puree the vegetables very finely with a hand blender until no chunks remain (Caution: Choking hazard for small children).
6. 6. Season the vegetable sauce with the basil and some lemon juice. Serve it together with the pasta.

Nutrition per serving

• kcal: 500
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 66 g