Savory Spaghetti Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,332 cal. | (206 %) | ||
| Protein | 188 g | (192 %) | ||
| Fat | 211 g | (182 %) | ||
| Carbohydrates | 390 g | (260 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 100.3 g | (334 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 41.4 mg | (345 %) | ||
| Vitamin K | 1,405.9 μg | (2,343 %) | ||
| Vitamin B₁ | 6.5 mg | (650 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 66.2 mg | (552 %) | ||
| Vitamin B₆ | 5 mg | (357 %) | ||
| Folate | 1,000 μg | (333 %) | ||
| Pantothenic acid | 13.2 mg | (220 %) | ||
| Biotin | 91.7 μg | (204 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 883 mg | (929 %) | ||
| Potassium | 7,055 mg | (176 %) | ||
| Calcium | 1,818 mg | (182 %) | ||
| Magnesium | 1,271 mg | (424 %) | ||
| Iron | 39.7 mg | (265 %) | ||
| Iodine | 178 μg | (89 %) | ||
| Zinc | 34.2 mg | (428 %) | ||
| Saturated fatty acids | 86.6 g | |||
| Uric acid | 1,099 mg | |||
| Cholesterol | 732 mg | |||
| Complete sugar | 63 g |
Ingredients
- Ingredients
- 500 grams Whole Wheat Spaghetti
- salt
- 400 grams Broccoli
- 400 grams Brussels sprouts
- 1 small Zucchini
- 2 sprigs parsley
- olive oil (for the baking dish)
- 2 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 200 milliliters Whipped cream
- 200 milliliters Vegetable broth
- 75 grams grated Parmesan
- 2 eggs
- peppers
- 4 Tbsps Sunflower seed
- 4 Tbsps Pumpkin seed
Preparation steps
Cook the spaghetti in salted water until al dente, drain, rinse with cold water and drain again.
Rinse the broccoli and the Brussles sprouts, trim and halve the Brusells sprouts. Blanch both together in salted water for about 4 minutes. Remove from water, rinse with cold water and drain well. Rinse, trim and chop the summer squash into small pieces. Rinse the parsley, shake dry, pluck the leaves and finely chop.
Grease a baking dish with oil.
Peel the shallots and garlic, and finely chop. Saute together until translucent in hot butter in a pan. Sprinkle with the flour and pour the white wine. Let simmer for 1-2 minutes, stir in the cream and the broth, and simmer for about 5 minutes until slightly creamy. Remove from heat, cool slightly, mix in the Parmesan cheese, the parsley and the eggs, and season with salt and pepper. Mix the sunflower and pumpkin seeds and set aside 2 tablespoons of seeds for garnish.
Spread a little sauce into the baking dish and spread a layer of spaghetti over. Place half of the broccoli, summer squash, and the brussels sprouts over the spaghetti, pour some sauce over, and continue layering this way until all ingredients are used up. Finish with a layer of sauce.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 50 minutes. If the top is too dark, cover with aluminum foil.
Gently release the pie from the baking dish and serve sprinkled with the remaining seeds.
