Chickpea Pasta with Radicchio and Savoy Cabbage
Chickpea Pasta with radicchio and savoy cabbage - Soul food with a fresh touch
Healthy, because
Even smarter
Nutritional values
The noodles from Chickpeas are not only gluten-free, but also offer plenty of high-quality protein and fiber. The B vitamin folate from Savoy cabbage supports blood formation and cell division.
You can get chickpea pasta in well-stocked supermarkets, organic and unpackaged stores. If you can't get any, you can also use other legume pasta, for example made from lentils or peas, or whole-grain pasta.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 181.8 μg | (303 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 9 ozs chickpea flour noodle (e.g. Casarecce)
- salt
- 5 ozs frozen Peas
- ½ head Radicchio
- 30 ozs Savoy cabbage
- 1 shallot
- 3 garlic cloves
- 1 red chili pepper
- 1 sprig rosemary
- 1 organic lemon
- 6 ozs fresh goat cheese
- 3 ozs milk (whole)
- peppers
- 1 Tbsp olive oil
- 1 ¾ ozs Parmesan
Preparation steps
Cook pasta according to package directions in plenty of boiling salted water for 7-9 minutes until al dente; then drain in a colander, drain and set aside. Allow peas to thaw.
Clean radicchio and savoy cabbage, wash, divide into leaves and cut into small pieces or strips. Peel and finely chop shallot and garlic. Halve chili pepper lengthwise, remove seeds, wash and cut into fine rings. Wash rosemary, shake dry, pluck off needles and chop. Rinse lemon hot, rub dry, grate peel, cut fruit into wedges and set aside.
For the sauce, in a saucepan mix cream cheese, milk, lemon zest and rosemary. Bring everything to a boil, add salt and pepper and simmer on low heat for about 5 minutes while stirring.
Heat oil in a frying pan. Sauté shallot, garlic and chili in it for 3 minutes over medium heat. Add radicchio and savoy cabbage and saute for about 5 minutes, stirring, adding more water if needed. Finely grate Parmesan cheese.
Add pasta, peas and half of the Parmesan, pour sauce and continue to simmer for 2-3 minutes on low heat. Divide pasta into deep plates or bowls, sprinkle with remaining Parmesan and serve with lemon wedges.
