Pasta Shells with Pesto-tofu Filling and Tomato Sauce
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 400 grams chunky Tomatoes (canned)
- ½ tsp dried oregano
- salt
- peppers
- For the noodles
- 250 grams Conchiglie (large pasta shells)
- salt
- 2 handfuls Basil
- 4 Tbsps olive oil
- 1 garlic clove
- 50 grams Pine nuts
- freshly ground black peppers
- 250 grams Silken tofu
Preparation steps
1.
For the tomato sauce: Peel the onion and garlic and chop finely. Heat the olive oil in a skillet and sauté the onion and garlic until translucent. Add the tomatoes and oregano, cover and simmer until lightly thickened, about 10 minutes. Season with salt and pepper.
2.
For the noodles: Cook the pasta shells according to package directions until al dente, drain, rinse and drain well.
3.
For the pesto: Rinse the basil, shake dry and pluck off the leaves. Peel the garlic and place in a blender with the olive oil, basil and pine nuts and puree. Add the tofu and puree until smooth, season with salt.
4.
Spoon the pesto filling into the pasta shells, arrange on plates and spoon the tomato sauce over.
