Pasta Gratin with Cauliflower and Peas
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 61.8 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 377 mg | (38 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Pasta shell
- salt
- 500 grams Cauliflower
- 200 grams Peas
- 2 Tbsps freshly chopped Fresh herbs (such as thyme, rosemary, and parsley)
- 2 eggs
- 250 milliliters Whipped cream
- 80 grams freshly grated Parmesan
- freshly ground peppers
- 40 grams ground Hazelnuts
Preparation steps
1.
Cook the noodles in boiling salted water until al dente. Rinse the cauliflower, core, and cut florets into pieces about the size of the pasta. Blanch the cauliflower in boiling salted water for 2 to 3 minutes, until al dente. For the last minute of cooking, add the peas. Drain and cool the cauliflower and peas in ice water. Preheat the oven to 180°C (approximately 350°F).
2.
Whisk together the herbs, eggs, cream, and about half the Parmesan. Season with salt and pepper. Combine the pasta with the vegetable mixture and spoon into four ramekins. Pour over the egg mixture. Combine the remaining Parmesan with the ground nuts and sprinkle over the top of the pasta. Bake until golden brown, about 25 minutes.
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