Pasta and vegetable gratin recipe
Pasta and Vegetable Gratin recipeThis article was published by: Matthew
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|100 g||frozen peas|
|400 g||carrots, diced|
|salt and pepper|
|5 sprig(s)||parsley, chopped|
|6 tbsp||freshly grated Cheddar cheese|
|1 tsp||tomato puree|
|400 ml||vegetable stock|
InstructionsIn a saucepan heat the oil. Sauté onions and carrots for 2-3 minutes. Add the tomato purée and the flour and cook stirring for 1-2 minutes. Deglaze with the stock and bring to a boil. Simmer for 5 minutes. Stir in the peas and the parsley and bring to the boil again. Take from heat and season to taste with salt and pepper.
Cook the pasta in salted water until al dente. Drain.
In a casserole dish combine the pasta with the vegetable sauce. Sprinkle with the cheese and bake under the preheated grill for 5-10 minutes until the cheese is melted and golden.
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Pasta and vegetable gratin recipe
Recipe type: xarchivex
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