Macamic vegetarian pasta
60 ml (1/4 cups) diced celery
30 ml (2 tbsp.) Sunflower oil
1 onion, diced
125 ml (1/2 cup) diced carrots
500 ml (2 cups) tomato juice
1/2 can of 284 ml (10 oz) tomato soup
1 clove garlic, minced
20 ml (4 tsp.) Chopped parsley
15 ml (1 tbsp.) Sugar
Salt and pepper
20 ml (4 tsp.) Flaxseed
20 ml (4 tsp.) Sunflower seeds
20 ml (4 tsp.) Sesame seed
20 ml (4 tsp.) Of millet
15 ml (1 tbsp.) Of its
750 ml (3 cups) spirals (rotini)
Grated Parmesan cheese, if desired
30 ml (2 tbsp.) Sunflower oil
1 onion, diced
125 ml (1/2 cup) diced carrots
500 ml (2 cups) tomato juice
1/2 can of 284 ml (10 oz) tomato soup
1 clove garlic, minced
20 ml (4 tsp.) Chopped parsley
15 ml (1 tbsp.) Sugar
Salt and pepper
20 ml (4 tsp.) Flaxseed
20 ml (4 tsp.) Sunflower seeds
20 ml (4 tsp.) Sesame seed
20 ml (4 tsp.) Of millet
15 ml (1 tbsp.) Of its
750 ml (3 cups) spirals (rotini)
Grated Parmesan cheese, if desired
Saute celery 2 minutes in oil. Add onion and melt 5 minutes over low heat.
Add the carrots, juice, tomato soup, garlic, parsley and sugar. Salt and pepper. Bring to boil. Reduce heat and let simmer 35 minutes.
Preheat oven to 200 ° C (400 ° F).
Add to sauce beans linens, sunflower and sesame, millet and sound. Salt and pepper. Cook 10 to 15 minutes.
Toss pasta with sauce. Pour into a buttered gratin dish. Sprinkle with Parmesan cheese. Brown in oven for about 10 minutes.
Servings: 4
Time: 80 minutes
Add the carrots, juice, tomato soup, garlic, parsley and sugar. Salt and pepper. Bring to boil. Reduce heat and let simmer 35 minutes.
Preheat oven to 200 ° C (400 ° F).
Add to sauce beans linens, sunflower and sesame, millet and sound. Salt and pepper. Cook 10 to 15 minutes.
Toss pasta with sauce. Pour into a buttered gratin dish. Sprinkle with Parmesan cheese. Brown in oven for about 10 minutes.
Servings: 4
Time: 80 minutes
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