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Pasta in brodo

Special Diets

Freezer safe
Low fat
Low sugar
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

Nutrition information

Each 484g serving contains (excludes serving suggestion)
KCal
463
Carbs
60.4g
Fibre
15.0g
Protein
15.8g
Fat
14.3g
(Low)
Saturates
2.3g
(Low)
Sugars
17.6g
(Low)
Salt
0.51g
(Low)
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

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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