Spaghetti with Carrot Cream Sauce
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
629
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots
- 2 Tbsps olive oil
- 4 garlic cloves
- 250 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp lemon juice
- 350 grams Spaghetti
- 50 grams freshly grated Parmesan
Preparation steps
1.
Peel, rinse and finely grate the carrots. Peel the garlic.
2.
Heat the olive oil in a wide pan and crush the garlic into it.
3.
Add the carrots and sauté for about 5 minutes. Then, pour in the cream and simmer for a further 5 minutes. Season with salt, pepper, nutmeg and lemon juice.
4.
Meanwhile, cook the pasta in boiling salted water until al dente, then drain well.
5.
Stir the Parmesan into the carrot sauce, mix with the spaghetti and serve on plates.
