Carrot Pasta with Almond Foam
Carrot Pasta with Almond Foam - Vegetable pasta brings happiness to young and old alike
Healthy, because
Even smarter
Nutritional values
Together with peas, almonds provide the whole family with about half of the vitamin E they need daily. As a natural antioxidant, the vitamin protects the body against harmful free radicals.
You can also replace half of the carrots with zucchini strips. Add these only at the end of the cooking time and bring to the boil again briefly with the pasta.
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 carrots (about 400 grams)
- 9 ozs Tagliatelle (or other flat ribbon pasta)
- salt
- 4 Tbsps whole almonds (about 60 grams)
- 1 Tbsp Canola oil
- 14 ozs Peas (frozen)
- ¾ cup Heavy cream (15% fat)
- peppers
Kitchen utensils
Preparation steps
Peel carrots and cut lengthwise with a peeler into thin strips.
Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions. About 8 minutes before end of cooking, add the carrot strips.
Meanwhile, finely crush the almonds in a mini processor. Heat the oil over medium heat in a pot.
Add the almonds and frozen peas to the pot and cook until peas are heated through, 3-4 minutes.
Stir in the cream, bring to a boil and season with salt and pepper.
Puree the pea mixture with an immersion blender until slightly foamy. Drain the tagliatelle and carrots, toss with the foam and serve immediately.
