Vegan Trofie Gratin

Replace the courgette and pepper duo with the carrot and chestnut duo.

MAIN HEALTHIER LIVES VEGETARIAN EUROPE

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Ingredients

Courgette: 1 (200g)

Peppers: 2 (200g)

Green salad: 200ml

Mushrooms: 12,

3 per person (120g)

Onion: 1 (100g)

Barilla Trofie pasta: 300g

Violife: 4 slices (80g)

Flour: 3 tablespoons (45g)

Olive oil: 3 tablespoons (45g)

Vinegar: 1 tablespoon (15g)

Basil: 15g

Vegetable stock: 1 cube (10g)

Vegetable fat: 10g

Pepper: 3g

Curry: 3g

Nutrition Information

Nutritional values, per portion (409.5g): Energy: 817.0 Kcal; 3414.9 kJ; Fat: 21.7g of which Saturated fatty acids: 7.4g; Carbohydrates: 125.7g of which Sugars: 11.5g; Protein: 25.8g; Fibre: 9.0g; Salt: 0.8g.

Nutritional values, per 100 g: Energy: 199.5 Kcal; 833.9 KJ; Fat: 5.3 g of which Saturated fatty acids: 1.8 g; Carbohydrates: 30.7 g of which Sugars: 2.8 g; Protein: 6.3 g; Fibre: 2.2 g; Salt: 0.2 g.

Instructions

Wash and chop the vegetables and preheat the oven to 180°.
Bring the water and vegetable stock to the boil and add the courgette and cook for 15 minutes.
Meanwhile, in a frying pan, cook the onion with the peppers and mushrooms.
Remove the courgette with a skimmer and set aside.
Add a dash of pepper and curry powder.
Take five to six ladles of vegetable stock in a bowl and set aside.
Dip the pasta into the remaining vegetable stock and cook slowly. Meanwhile, to prepare the sauce, melt the vegetable fat in a saucepan and add the flour while stirring. Once the mixture has thickened, add the vegetable stock gradually so that a fairly thick consistency.
Pour the pasta and vegetables into a dish, add a few basil leaves, the sauce and finish cooking the sauce and finish with the slices of Violife.
Place in the oven for 15 minutes and serve hot with a green salad dressed with vinegar and olive oil.