Herb Pasta with Carrots, Kohlrabi and Gorgonzola Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 529 mg | (53 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the pasta
- 300 grams Pastry flour (preferably type 00)
- 3 eggs
- 1 Tbsp olive oil
- ½ tsp salt
- 2 Tbsps chopped, mixed Fresh herbs (such as basil, parsley, thyme)
- For the sauce
- 3 carrots
- 3 Kohlrabi
- 200 grams Gorgonzola
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Basil
Preparation steps
Sift the flour onto the work surface in a mound, make a well in the center and pour in the eggs. Add the salt, herbs and oil and knead to make a smooth dough. If the dough is too dry knead in some water.
Wrap in plastic wrap and let the dough rest for at least 30 minutes. Divide the dough into 2-3 portions and wrap the pieces that are not being used currently in plastic wrap. Roll out one portion at a time on a lightly floured surface. Process the dough through a pasta machine until the dough has reached the desired thickness, or use a rolling pin to roll out thinly.
Cut the dough with a corrugated pastry wheel into 3-4 cm (approximately 1 inch) wide strips which are about 6-8 cm (approximately 2-3 inches) long. Squeeze the rectangles in the middle to form a bow shape. Set aside on a floured kitchen towel to dry slightly.
Peel the carrots and kohlrabi and cut into 6 cm (approximately 2 inch) long julienne strips. Blanch the strips of vegetables in boiling salted water for about 5 minutes until al dente, rinse in cold water and drain well. Pour the cream into a saucepan, crumble the cheese into the cream and stir to melt and combine.
Mix the vegetables into the sauce, season with salt and pepper and keep warm. Cook the pasta in salted boiling water for 3-5 minutes, drain, mix with the sauce and transfer to plates. Serve garnished with basil.
