RED PEPPER BRUSCHETTA PASTA
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Nutrition balance score
Good
Glycemic Index
46
Low
Nutrition per serving
Calories1218.5 kcal (61%)
Total Fat6.9 g (10%)
Carbs229.9 g (88%)
Sugars30.1 g (33%)
Protein43.4 g (87%)
Sodium2193.6 mg (110%)
Fiber15.9 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Add the peppers, tomatoes, passata, oregano, grated garlic, salt and pepper and most of the basil to the slow cooker. Cook on high for 2 hours or low for 4 hours.
Step 2
2 Add the lasagne strands and cook for a further 20-25 minutes (if cooking on low, you may need slightly longer).
Step 3
3 Plate up and top the pasta with the balsamic vinegar, croutons, Parmesan and remaining fresh basil.
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