Saffron Pasta with Green Coconut Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 35 grams Pine nuts
- 2 Tbsps Shredded coconut
- 400 grams green Beans
- salt
- 250 grams Snow peas
- 1 handful Asparagus (bamboo shoots)
- 1 sm can Saffron (0.1 g)
- 400 grams Fettuccine
- 1 Tbsp olive oil
- 1 Tbsp green Curry paste
- 400 milliliters Coconut milk
- peppers (from the mill)
- ½ handful fresh Dill
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.
