RED PEPPER BRUSCHETTA PASTA
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Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per recipe
Calories2094.5 kcal (105%)
Total Fat81.9 g (117%)
Carbs275.7 g (106%)
Sugars31.5 g (35%)
Protein64.8 g (130%)
Sodium3567.6 mg (178%)
Fiber37.5 g (134%)
% 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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