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Mediterranean Vegetable Pasta & Vegan Parmesan

Vegetarian Gluten free Public
Course: Main course
Preparation time: 30 minutes
Energy: 1111 kcal / serving

Instructions

  • 1.   Cook the pasta in a pot of boiling water with a pinch of salt.
  • 2.   Fry the slices of zucchini, eggplant, and olive halves in oil.
  • 3.   Serve with fresh basil, vegan parmesan, and a drizzle of olive oil.

Ingredients for servings

  • 40 g of parmesan
  • 150 g of zucchini
  • 100 g of cherry tomato
  • 80 g of eggplant
  • 80 g of red bell pepper
  • 50 g of olive
  • 300 g of gluten-free pasta
  • 20 g of fresh basil
  • 50 g of olive oil
  • 40 g of rapeseed oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1111 kcal
    56 %
  • Fat
    58,3 g
    83 %
  • of which saturated
    10,63 g
    53 %
  • Carbohydrates
    123,42 g
    47 %
  • of which sugar
    7,86 g
    9 %
  • Protein
    21,8 g
    44 %
  • Fibers
    7,29 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.