Pasta with Poppy Seeds and Soft Cheese
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
1051
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,051 cal. | (50 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 892 mg | (89 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Egg noodle
- salt
- 4 Chevre- Goat cheese (each 60 grams, or other goat soft cheese)
- 125 grams black Currants
- 4 Tbsps butter
- 4 Tbsps Poppy seeds
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Cut the goat cheese into small cubes. Rinse the currants and drain.
2.
Melt the butter in a frying pan and swirl the drained pasta in it. Season with a little salt, distribute in soup plates and top with the cheese, poppy seeds and currants. Serve with 1-2 tablespoons pear currant chutney and venison sausage as desired.
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