Tortelloni Quinoa e Spinaci with Oriental Tomato sauce, eggplant and vegan fetta
Recipe Weight: 458g per Portion
| HILCONA Pasta Classic Tortelloni Quinoa e Spinaci, 2 x 2 kg, IQF | 2.200 kg |
| Oriental tomato sauce | 1.200 l |
| Aubergine/Eggplant slices, 5 mm | 0.600 kg |
| Olive oil | 0.050 l |
| Garlic, chopped | 0.010 kg |
| Salt | 0.004 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Vegan Fetta | 0.300 kg |
| Freshly chopped herbs | 0.020 kg |
| Black olives, pitted | 0.100 kg |
| Green olives, pitted | 0.100 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cook the sauce according to the recipe
• Cut the fetta alternative into cubes
Method:
• Grill the sliced eggplant in the olive oil and garlic and season with salt and pepper
• At the same time, cook the pasta at 95°C and 100% steam in a preheated combisteamer for 8 minutes
• Add the olives to the eggplants so they will also be hot
• Plate everything and garnish with the chopped herbs
Suggestion:
• Replace the eggplant with different coloured zucchini
| Nutritional values | per portion |
|---|---|
| Energy | 2617 kJ |
| Energy | 625 kcal |
| Fat | 22 g |
| - of which saturates | 3.6 g |
| Carbohydrates | 79 g |
| - of which sugar | 11 g |
| Fibre | 8.6 g |
| Protein | 23 g |
| Salt | 4.3 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.