Pasta Salad in Tortilla Bowl
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tortillas
- 1 egg white
- 200 grams cooked tubular pasta
- salt
- peppers
- 125 grams Porcini mushroom
- 2 Tbsps roasted, chopped Hazelnuts
- 1 garlic clove
- 1 Tbsp Lime juice
- 1 shallot
- 2 Tbsps Mayonnaise
Preparation steps
1.
Warm tortilla in a pan on both sides, remove, cut around edges, brush with egg white, place in a shallow dish or shell-shaped baking cup (keep the tortilla edge lay overlapping so that shell mold adapts). Bake in oven at 200°C (approximately 400°F) for 3-4 minutes, remove and let cool, then release from the pan.
2.
Peel garlic and shallot and finely chop. Wipe mushrooms with a damp paper towel, trim and chop. Quickly fry mushrooms with garlic and shallots in hot oil. Season with salt, pepper and lime juice. Allow to cool. Rinse parsley, spin dry and finely chop. Mix pasta with nuts and mushrooms, stir in mayonnaise and season well. Spoon into tortilla bowls and garnish with parsley.
