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Taco spiced pasta gratin
PrintHere is a recipe that is quick, climate-smart and low-cost that is also really good! Feel free to use Swedish pasta to further increase the proportion of Swedish ingredients.
Servings
Nutrition and climate performance
Portion size: 350g | CO2 footprint: 220g CO2e per serving | Protein: 32g protein per serving
Ingredients
Finished quantity
- 7,0 kg Pasta gratin
Ingredients
- 600 gram Dry Simsubas
- 1200 gram water
- 30 grams Chinese dark soy
- 2000 gram Cooking cream or oat cream
- 1500 gram water
- 220 grams Chili sauce
- 170 gram Tomato paste
- 35 gram Salt
- 26 gram Paprika powder
- 24 grams cumin
- 10 gram Coriander
- 17 grams Onion powder
- 17 grams Garlic powder
- 5 gram Oregano
- 5 gram Chilli powder Ancho chili
- 600 gram Corn
- 1000 gram pasta penne
- 350 grams Grated cheese
Instructions
Instruction
- Blanda samman torr bas, vatten och soja i kokgryta. Använd inte sidovingen då blandningen försämras. Blanda ihop det 20-30 sekunder, bara så att det har blandats ordentligt. Låt vila i 10 minuter.
- Add all the other ingredients except the pasta and cheese and mix to a smooth pasta sauce.
- Pour pasta penne into the bottom of each tray, 1 kg per tray (about 2.5 liters).
- Add about 5.5 liters of pasta sauce to each tray. Keep in mind that the mixture may sink to the bottom, so stir occasionally.
- Using a spatula or equivalent, mix briefly in each tray.
- Sprinkle with grated cheese
- Bake in the oven at 200 degrees for 20 minutes and then at 150 degrees for another 30 minutes until the pasta is soft.
Consider
- The above recipe is optimized for immediate serving, so be sure to compensate for longer heat retention by increasing the amount of liquid or decreasing the amount of pasta.