Veggie spaghetti

'Delicious!' they both exclaimed when I served this dish to my children. A rich bolognese sauce made from gently stewed aubergine and tomatoes, served with wholemeal pasta and mozzarella. My children are not particularly fond of aubergine, and I didn't expect them to approve of this dish, but they did so wholeheartedly.

Veggie spaghetti

aubergine, tomatoes, celery, white onion, carrot, garlic, fresh basil, mozzarella [lactose, milk], wholemeal spaghetti [gluten], tomato purée, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, selderij.

MicrowaveMarleen's choice

Heat the spaghetti with the sauce loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).

Oven — 200°C, 15-25 min

Heat the spaghetti with the sauce covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy94,06 kcal

Fat1,95 g

of which saturated0,65 g

Carbohydrates13,5 g

Dietary fibre2,51 g

Protein3,95 g

Salt0,27 g

Average weight: 275 g