Galets in a potato cream

with garden vegetables, pesto and grana padano cheese

Garden vegetables are often used in salads, soups, as well as in rice and pasta dishes. They are basically a mix of potatoes, carrots, peas and corn - an excellent combination.

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, wheat, soya, gluten

Utensils:

(Hand) blender

Ingredients

Galets pasta

Potato

Carrot

Cooked corn

Cooked peas

Grana padano cheese

Fresh basil

Garlic

Vegetable seasoning

Soy milk

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4029
963
34
11
132
15
13
40
36
587

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel the potato and cut it into cubes of 1/2cm. Place the potatoes in a pot with plenty of water, add salt to taste and boil them for approx. 12-15 minutes until tender.

Boil plenty of water in a pot and add salt to taste. Cook the pasta for 12-15 minutes. Check if they're ready, drain the water and drizzle the pasta with some olive oil.

Grate the cheese. Drain and wash the corn and peas. Peel the carrot and cut it into small cubes.

Heat half a tablespoon of oil in a frying pan and sauté the carrot for 2 minutes until it starts to brown. Make sure that the heat is not too high and stir occasionally, so it doesn't burn. Add the potato and soy milk, stir vigorously and season it with the vegetable seasoning and salt and pepper to taste. After approx. 3 minutes, or when the potatoes have fallen apart completely, add the peas and corn and let it cook for another 2 minutes. Turn off the heat and add half of the grated cheese. Mix it so it melts. Add the pasta and stir it gently with the rest of the sauce. If the sauce is very thick, add a teaspoon of water and a teaspoon of oil to the mixture.

Galets in a potato cream

with garden vegetables, pesto and grana padano cheese

Garden vegetables are often used in salads, soups, as well as in rice and pasta dishes. They are basically a mix of potatoes, carrots, peas and corn - an excellent combination.

Not included: olive oil, salt, pepper

Instructions

Wash the vegetables. Peel the potato and cut it into cubes of 1/2cm. Place the potatoes in a pot with plenty of water, add salt to taste and boil them for approx. 12-15 minutes until tender.

Boil plenty of water in a pot and add salt to taste. Cook the pasta for 12-15 minutes. Check if they're ready, drain the water and drizzle the pasta with some olive oil.

Grate the cheese. Drain and wash the corn and peas. Peel the carrot and cut it into small cubes.

For the pesto: place the basil leaves, roughly chopped garlic and 2 tablespoons of olive oil in a mixing jar. Season to taste and blend it.

Place the pasta on a plate and garnish it with the pesto and remaining grated cheese.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4029
963
34
11
132
15
13
40
36
587

kJ
kcal
g
g
g
g
g
g
mg
mg

Galets in a potato cream

with garden vegetables, pesto and grana padano cheese

Garden vegetables are often used in salads, soups, as well as in rice and pasta dishes. They are basically a mix of potatoes, carrots, peas and corn - an excellent combination.

Not included: olive oil, salt, pepper

Instructions

Wash the vegetables. Peel the potato and cut it into cubes of 1/2cm. Place the potatoes in a pot with plenty of water, add salt to taste and boil them for approx. 12-15 minutes until tender.

Boil plenty of water in a pot and add salt to taste. Cook the pasta for 12-15 minutes. Check if they're ready, drain the water and drizzle the pasta with some olive oil.

Grate the cheese. Drain and wash the corn and peas. Peel the carrot and cut it into small cubes.

For the pesto: place the basil leaves, roughly chopped garlic and 2 tablespoons of olive oil in a mixing jar. Season to taste and blend it.

Place the pasta on a plate and garnish it with the pesto and remaining grated cheese.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

4029 963 34 11 132 15 13 40 36 587

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4029
963
34
11
132
15
13
40
36
587

kJ
kcal
g
g
g
g
g
g
mg
mg