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Pasta Casserole with Tofu and Vegetables
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
854
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 44.19 g | (45 %) | ||
| Fat | 54.77 g | (47 %) | ||
| Carbohydrates | 49.32 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.82 g | (6 %) |
more nutritional values
| Vitamin A | 1,103.24 mg | (137,905 %) | ||
| Vitamin D | 1.91 μg | (10 %) | ||
| Vitamin E | 7.16 mg | (60 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 3.68 mg | (31 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 62.37 μg | (21 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 8.18 μg | (18 %) | ||
| Vitamin B₁₂ | 1.72 μg | (57 %) | ||
| Vitamin C | 30.25 mg | (32 %) | ||
| Potassium | 548.42 mg | (14 %) | ||
| Calcium | 598.42 mg | (60 %) | ||
| Magnesium | 98.93 mg | (33 %) | ||
| Iron | 6.74 mg | (45 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 1.91 mg | (24 %) | ||
| Saturated fatty acids | 26.75 g | |||
| Cholesterol | 282.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- For the pasta and vegetables
- 300 grams Tofu
- 100 grams Whole wheat tagliatelle
- 2 Tbsps Corn kernel (from a jar)
- 4 Chard leaf
- For the filling
- 200 grams cream cheese
- 50 grams Gruyere (diced)
- 2 eggs
- 1 Tbsp soy sauce
- 2 tsps granulated instant Broth
- ground paprika
- 2 garlic cloves (pressed)
- Fresh herbs (as per choice)
- Sunflower seed (to sprinkle)
Preparation steps
1.
Cook the pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water and drain.
2.
Cut the tofu into cubes. Rinse the Swiss chard and cut into small pieces.
For the filling, mix together all the ingredients (except sunflower seeds) in a bowl.
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