Cucumber Noodles with Spinach Peanut Sauce
Cucumber Noodles with Spinach Peanut Sauce - Creamy and tender low carb pasta alternative
Healthy, because
Even smarter
Nutritional values
Spinach is one of the foods rich in iron and is therefore particularly interesting for vegetarian diets. The trace element is needed for oxygen transport in the blood and is a component of the red blood pigment. The allicin in garlic has an antibacterial effect and is therefore considered an ideal anti-cold agent.
You can also use other types of vegetables for the vegetable noodles, for example carrots or zucchini. This way you can easily vary the taste and vital substance composition.
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 128.8 μg | (215 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 ozs Baby spinach
- 1 garlic clove
- 5 ¼ ozs chickpeas (can; drained weight)
- 1 Tbsp natural peanut butter
- 2 Tbsps Peanut oil
- 2 ¾ ozs Shelled peanut
- 4 ½ ozs Soy creamer
- salt
- peppers
- 1 tsp Lime juice
- 42 ozs large Cucumber (2 large cucumbers)
Preparation steps
Wash spinach, shake dry and chop finely. Peel garlic. Rinse chickpeas and drain.
Finely puree spinach, garlic, chickpeas, peanut butter, peanut oil and 1-2 tablespoons peanuts with a hand blender, adding the soy cream to make a creamy sauce. Season to taste with salt, pepper and lime juice.
Clean and wash the cucumbers and cut into spaghetti shapes with a spiral slicer. Divide among plates, drizzle with sauce and top with remaining peanuts.
