Classic Vegetarian Dish
Creamy Herb Pasta
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
774
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 bunch Basil
- 1 bunch Wild garlic
- ½ bunch parsley
- 2 garlic cloves
- 1 small onion
- 500 grams Tagliatelle (wide, pappardelle)
- salt
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters white wine
- 250 grams Whipped cream
- 50 grams Parmesan (finely grated)
- peppers
- Basil (to garnish)
Preparation steps
1.
Rinse the herbs (basil, wild garlic and parsley), shake dry and chop. Peel and halve the garlic and the onion and finely dice.
Cook the pasta in plenty of salted water until al dente.
2.
Heat some butter and sauté the onion and garlic. Dust with the flour and sauté before slowly pouring over the wine and cream, while stirring. Cover and simmer for about 5 minutes until the onions are very soft.
3.
Add the herbs and bring to a boil. Purée the sauce, shower with Parmesan and season with salt and pepper.
Drain the pasta, transfer onto 4 plates and pour over the sauce. Serve garnished with basil.
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