Pappardelle with Vegetables and Cream Sauce

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Pappardelle with Vegetables and Cream Sauce
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein16 g(16 %)
Fat20 g(17 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.8 mg(15 %)
Vitamin K40.9 μg(68 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate132 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C38 mg(40 %)
Potassium787 mg(20 %)
Calcium142 mg(14 %)
Magnesium82 mg(27 %)
Iron2.8 mg(19 %)
Iodine9 μg(5 %)
Zinc2 mg(25 %)
Saturated fatty acids11.4 g
Uric acid163 mg
Cholesterol48 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 grams Tagliatelle
2 Tbsps butter
1 shallot
300 grams Pumpkin (trimmed and peeled)
2 stalks Celery
1 stalk Leeks
half Organic orange
100 milliliters Vegetable broth
150 milliliters Whipped cream
Nutmeg
salt
peppers
How healthy are the main ingredients?
PumpkinLeekWhipped creamCeleryshallotNutmeg

Preparation steps

1.

Finely dice the pumpkin flesh. Cut leek lengthwise, rinse and cut into thin rings. Rinse celery, trim and cut into fine strips. Peel shallot and chop finely.

2.

Heat butter in a pan. Add diced shallot, leek and celery and cook for about 3 minutes. Then add pumpkin cubes and simmer another 5 minutes. Add orange juice and vegetable broth, bring to a boil, reduce heat and simmer for 15 minutes over low heat.

3.

Fill a large pot with salted water. Cook pappardelle in boiling salted water until al dente.

4.

Beat the cream until thickened and stir into the pumpkin. Season with nutmeg, salt and pepper and remove from heat. Place in a large bowl, mix with the freshly cooked pappardelle and serve immediately.