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Pasta in brodo

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Pasta in brodo
A great dish to use up dried, broken-up pasta and any vegetables you fancy.
Serves
2
Prep
10 minutes
Cook
10-15 minutes
Each 484g serving contains (excludes serving suggestion)
KCal
463
Carbs
60.4g
Fibre
15.0g
Protein
15.8g
Fat
14.3g
Saturates
2.3g
Sugars
17.6g
Salt
0.51g
Fruit/Veg Portion
4
Ingredients

Ingredients

120g wholemeal pasta shapes (dried weight)
1 tbsp olive oil
1 onion, finely chopped
1 yellow pepper, chopped
1 carrot, diced
300ml vegetable stock, or 500ml reduced-salt vegetable stock
1 heaped tsp dried oregano
2 large vine tomatoes, chopped
50g fresh frozen endamame beans, defrosted
2 cabbage leaves, chopped
2 tsp pesto
10g Parmesan cheese, to serve
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Method

Recipe tips
  • This is great for using up any dried, broken-up pasta and almost any vegetables.
  • Choose reduced-salt stock to lower the salt in this dish, or make your own.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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