Pasta and Gorgonzola Sauce
Pasta and Gorgonzola Sauce - New flavors for a vegetarian pasta classic
Healthy, because
Even smarter
Nutritional values
The pasta with gorgonzola sauce is not exactly low in fat, but the fat from soy cream and walnuts has a positive effect on blood lipids. The pasta provides the fibre that is needed to keep you full for a long time.
Because the Italian classic contains no vegetables, fitness-conscious people eat a fresh salad with it. This way the meal is enriched with vitamins, minerals and secondary plant substances.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 oz Walnut
- 2 sprigs Sage
- 5 ozs green Tagliatelle (or whole-grain pasta)
- salt
- ½ cup Vegetable broth
- ½ cup Soy creamer
- 2 ozs Gorgonzola
- black peppers
Kitchen utensils
Preparation steps
Chop walnuts coarsely and toast in a skillet until light brown.
Rinse sage leaves, shake dry and cut into thin strips.
Cook pasta in plenty of boiling salted water according to package directions until al dente.
Add walnuts, sage, broth and soy creamer to a skillet and heat while stirring.
Cut rind off Gorgonzola, cut into small pieces, add to the sauce and let it melt while stirring.
Drain the pasta, mix with Gorgonzola sauce, season with salt and pepper and serve immediately.
