Saffron Pasta with Green Coconut Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 834 kcal | (40 %) | ||
| Protein | 23.52 g | (24 %) | ||
| Fat | 38.21 g | (33 %) | ||
| Carbohydrates | 102.09 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.76 g | (9 %) |
| Vitamin A | 72.06 mg | (9,008 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.42 mg | (4 %) | ||
| Vitamin B₁ | 0.92 mg | (92 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 7.17 mg | (60 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 222.22 μg | (74 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 0.01 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41.79 mg | (44 %) | ||
| Potassium | 401.06 mg | (10 %) | ||
| Calcium | 75.08 mg | (8 %) | ||
| Magnesium | 53.41 mg | (18 %) | ||
| Iron | 8.21 mg | (55 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 24.77 g | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
Toast the pine nuts with the shredded coconut in a dry frying pan until fragrant. Remove to a bowl to cool. Trim the green beans, rinse and cook for about 12 minutes in boiling salted water. Rinse in cold water and drain. Pinch back the ends of the snow peas and rinse with the sprouts in a colander; drain. Bring a large pot of salted water to a boil, add the saffron and cook the pasta until al dente. Heat the oil in a pan. Cook the beans with the curry paste. Add the snow peas and sprouts and sauté 2-3 minutes. Pour in the coconut milk and season with salt and pepper. Rinse the dill, shake dry, pluck off the tops and chop coarsely. Add with pine nuts and shredded coconut for coconut vegetables. Drain the pasta and serve alongside the vegetables or add the noodles to the pan with the vegetables and serve.
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