Salmon and Pea Spaghetti
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 clove garlic cloves
- 1 cup peas (frozen)
- 1 Tbsp butter
- salt
- freshly ground peppers
- ⅜ cup vegetable stock
- 14 ozs Spaghetti
- 1.333 cups cream (18%)
- 1 Tbsp Horseradish (jar)
- 1 egg yolk
- 7 ozs smoked Salmon
- 3 Tbsps fresh Chervil (leaves)
Preparation steps
1.
Peel the onion and the garlic and finely chop. Fry in butter until soft. Add the peas, season with salt and pepper, pour in the vegetable stock and simmer for about 5 minutes.
2.
Cook the spaghetti in boiling, salted water according to instructions on the packet until al dente, tender with a slight bite. Drain the spaghetti well. Cut the salmon into large strips and finely chop the chervil.
3.
Pour the cream into the pan, together with the peas, add the horseradish and stir. Bring to the boil then remove from the heat and mix in the egg yolk. Add the salmon and two thirds of the chervil. Toss the spaghetti in the sauce. Sprinkle the remaining chervil over the top and serve.
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