Pappardelle with Vegetables and Cream Sauce
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
