Pasta with Tomato and Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Fettuccine
- 300 grams Cherry tomatoes
- 2 scallions
- 1 tsp vegetable oil
- 100 milliliters Whipped cream
- 200 milliliters milk
- 150 grams Gorgonzola
- 3 tsps cornstarch (or flour)
- salt
- peppers
- ½ bunch Basil
Preparation steps
Cook pasta in plenty of salted boiling water until al dente. Rinse the cherry tomatoes, pat dry and cut into quarters.
Rinse, trim and cut scallions crosswise into rings. In a pot, sauté scallions in oil. Add milk. Crumble gorgonzola into milk and cook, stirring constantly until cheese has melted and mixture comes to a boil. Stir flour with a little cream until smooth and add to cheese sauce, along with the remaining cream. Bring to a boil, stirring, until thickened. Set aside. Add tomatoes and heat until warmed through. Rinse basil, shake dry and cut some leaves into thin strips. Set remaining leaves aside for garnish.
Drain pasta. Season the sauce with salt and pepper. Toss pasta with sauce and season again to taste. Arrange pasta on warmed plates, sprinkle with basil strips and serve immediately, garnished with basil leaves.
