Konjac Pasta with Berries
Konjac Pasta with Berries - Low-carb treats with plenty of vital substances. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Konjak noodles are incredibely low in carbs and fat, but full of digestive fiber.
If it's not summer, feel free to use frozen berries.
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 73.3 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 Lime
- 2 shallots
- 1 garlic clove
- 1 red chili pepper
- 10 ozs Celery
- 2 Tbsps Canola oil
- 3 ozs Vegetable broth
- 7 ozs Almond creamer or Soy creamer
- 2 Tbsps Pine nuts
- 5 Strawberries
- ½ bunch parsley
- salt
- peppers
- 14 ozs Konjac noodles (Spaghetti)
Preparation steps
Rinse lime with hot water, dab dry and finely grate some peel. Halve lime and squeeze juice.
Peel and finely dice the shallots and garlic. Halve the chilli pepper lengthwise, remove seeds, wash and chop. Clean the celery, possibly unthread it, wash and cut into 1/2" thick slices. Coarsely chop the celery green.
Heat oil in a pot. Add shallots, garlic, chilli, celery and celery green and fry for 3-4 minutes at medium heat. Deglaze with broth. Add almond cuisines, bring to the boil and simmer everything for 5-6 minutes.
Meanwhile, roast the pine nuts in a hot pan without fat for 3 minutes at medium heat. Clean and wash the strawberries, dab dry and cut into small cubes. Wash parsley, shake dry and chop.
Add parsley to the sauce. Season to taste with salt, pepper, lime zest and juice. Rinse konjac spaghetti thoroughly and cook in boiling salted water for 2 minutes. Drain, add to herb-lime sauce and mix well. Place on plates and garnish with pine nuts and strawberries.
