Skip to main content

Bolognese baked veggie pasta

Bolognese vegetable baked pasta


Image result for bolognese vegetables baked pasta

INGREDIENTS
250g  vegetable pasta shells
1 cup vegetables(brocali, cauliflower,, carrots, beans)
oil spray or oil
2 cloves garlic, chopped
1 teaspoon gluten-free mixed herbs or basil
2 cups sliced mushrooms
1 onion, finely chopped
1 cup grated carrot
1/3 cup gluten-free semi-dried tomatoes
 400g  chopped tomatoes
1 teaspoon  stock powder optional
1 teaspoon sugar
6 tablespoons low-fat plain yoghurt
1/4 cup grated reduced-fat cheese
3 tablespoons breadcrumbs (made from gluten-free bread)

Method

Step 1Cook pasta following packet directions.saute vegetables with garlic and basil. Add mushrooms, onion and carrot. Cook for a few more minutes.
Step 2Preheat oven to 180°C. Add all tomatoes, stock powder, sugar and  and heat through. Bring to the boil and simmer for 10 minutes. Drain pasta and place in an ovenproof dish with vegetables from step 1 and 2. 
Step 3Spoon yoghurt over bake. Sprinkle with cheese and breadcrumbs and bake at for 20-25 minutes until golden brown. Garnish with fresh parsley or coriander leves if you prefer.

NUTRITIONAL INFO: approximately

Kilojoules: 2,260kJ
Calories: 540cal
Protein: 28g
Total fat: 16g
Saturated fat: 5g
Carbohydrates: 60g
Sugars: 15g
Dietary fibre: 7g
Sodium: 350mg
Calcium: 170mg
Iron: 4.5mg and traces of folate, vit A and other elements and minerals.


For the healthy option I always use wheat pasta to avoid fortified maida in my diet.
Happy eating....!!!!!

Comments

Popular posts from this blog

Ulcer and food recipes

Hi all its been a week since i update my blog. I thought of giving some info on ulcer and foods that can cure, how to prevent, symptoms of ulcer,etc. My brother who is staying away from home was talking to me lately that he feels like eating often and a burning sensation. I was scolding him for not having food in time and not a nutritious food. He was asking me what to do as i cdnt regulate my food habits. So i was telling him some food changes and habits that he needs to change. Then suddenly when i thought of writing i immediately thought why dont i write about ulcer. So lets give a change..... ULCER..... What is a stomach ulcer? Stomach ulcers are painful sores that can be found in the stomach lining or small intestine. Stomach ulcers are the most visible sign of  peptic ulcer disease. They occur when  the thick layer of mucus that protects your stomach from digestive juices is reduced, thus enabling the digestive acids to eat away at the lining tiss...

SALAD-STIR FRY SALAD2

Salads generally served in room temperature or chilled. BUt for this weather we cant have it chilled so for a change lets have warm or hot salad..... STIR FRY SALAD2 Ingredients: carrot-1 fresh green peas-3tbsp beans-4nos black sesame seeds-1tsp olive oil or sesame oil-1tbsp salt a pinch pepper or chilli flakes a pinch optional onion-1 Method: Using the peeler peel the carrots after cleaning it. cut bean into thin stripes. cut onion into thin pieces. You can use any type of vegetables in thin strips. Heat oil and stir fry all the vegetables by tossing it. Make sure the vegetables are just heated but not cooked more than half. Once done add fried sesame seeds salt and pinch of pepper powder or chilli powder. Nutritional Info: Has all the goodness of veggies....vitamin A, fibers, calcium, folate, protein, carbohydrate, etc

THAYIR IDLI

THAYIR IDLI Summer already started and lets take some cool foods to makes us cross safely this hot summer season.....so here is the simple yet delicious and coolest food which can be taken by all kind of people...... Ingredients 500 ml Yogurt (Curd) 3 cups Idli-Dosa batter 1 teaspoon Mustard seeds 1/2 teaspoon Chana dal (Bengal Gram Dal) Asafoetida (hing) 1 sprig Curry leaves 2 Dry red chillies 1 teaspoon Cooking oil Salt , to taste Method: To begin making Idli Thayir Pachadi Recipe, take the curd in a big bowl, season with salt and whisk it to a smooth creamy texture and keep aside. In the mean, steam the mini idlis using an idli steamer and keep aside. Once the idlis are cooled, add it to the bowl of whisked curd. Heat oil in a small pan, add mustard seeds and chana dal and let it crackle. Add the asafoetida, red chillies and curry leaves and let it splutter and switch off the flame. Add this seasoning over the idlis soaked in curd and mix well. Serve Idli Thayir Pach...