This sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).
160 g | tortiglioni, or penne | 2 1/4 cups | |
2/3 cup | Vegan Bolognese Sauce | 170 mL | |
2 tbsp | pasta cooking water | 30 mL | |
2 tsp | extra virgin olive oil | 10 mL | |
1 pinch | salt [optional] | 0.2 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (220 g)
Amount % Daily Value |
Calories 400 |
Fat 8 g 12 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 390 mg 16 % |
Carbohydrate 67 g 22 % |
Fibre 5 g 21 % |
Sugars 4 g |
Net Carbs 62 g |
Protein 15 g |
Vitamin A 26 % |
Vitamin C 14 % |
Calcium 6 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | ½ |
Fats | 1 |