Legume Pasta with Vegetable Bolognese

Ingredienti

• 400g / 14.11oz Gluten-free pasta from legumes
• 1 tsp Salt
• 1 Garlic clove
• 2 Carrots
• 1 Kohlrabi
• 1 Celery stalk
• 1 tbsp Olive oil
• 1 tbsp Tomato paste
• 400ml / 13.52fl oz Tomato passata
• 1 tsp Dried oregano
• 1 pinch Pepper
• 1 handful Basil leaves

Preparazione

1. Cook 400g / 14.11oz gluten-free pasta from legumes in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
2. Finely chop 1 garlic clove. Clean, peel, and dice 2 carrots and 1 kohlrabi. Clean and dice 1 celery stalk.
3. Heat 1 tbsp olive oil in a large pot, then briefly sauté garlic and vegetables.
4. Add 1 tbsp tomato paste and 400ml / 13.52fl oz tomato passata. Season with 1 tsp dried oregano, 1 pinch of salt, and 1 pinch of pepper. Let the sauce simmer uncovered over medium heat for 12-14 minutes.
5. Wash and dry 1 handful of basil leaves.
6. Serve pasta with vegetable bolognese, garnished with basil leaves.