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 aren't 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, wholemeal spaghetti, tomato purée, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, selderij.

Microwave

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 minMarleen's choice

Preheat 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 go in the oven, transfer to an oven dish.

Energy94,06 kcal

Protein3,95 g

Fat2,01 g

of which saturated0,65 g

Carbohydrates13,5 g

Dietary fibre2,51 g

Salt0,27 g

Average weight: 275 g

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