Creamy Vegetable Noodle Casserole
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
787
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 407 mg | (41 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 150 grams carrots
- 250 grams Leeks
- 250 grams spinach Tagliatelle
- 2 Tbsps butter
- 2 garlic cloves
- 150 grams Crème fraiche
- 3 eggs
- 200 milliliters Whipped cream
- 100 grams freshly grated Gouda
- salt
- freshly ground peppers
- Fat (for greasing)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the zucchini, peel the carrots and grate coarsely both. Halve the leek lengthwise, rinse, trim and thinly slice. Melt 1/2 of the butter in a saucepan and sauté the vegetables for 3 minutes. Cook the noodles in boiling salted water for about 5 minutes, drain, rinse under cold water until cool and drain again. Peel the garlic, mince and add to the vegetables. Add the pasta and toss to combine. Season with salt and pepper. Grease a large baking dish and fill with the noodle mixture. Whisk together the crème fraîche, eggs, cream and 1/2 of the cheese and pour over the noodles. Sprinkle with the remaining cheese and bake for about 25 minutes, until golden brown. Serve immediately.
