Satisfying Vegan Food

Spring Vegetable Pasta

5
Average: 5 (2 votes)
(2 votes)
Spring Vegetable Pasta

Spring Vegetable Pasta - Creamy indulgence with a slight spicy kick

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
578
calories
Calories

Healthy, because

Even smarter

Nutritional values

The crunchy sugar snap peas are rich in provitamin A, which brings benefits for vision and healthy skin. A true fat burner is the Chili pepper. Thanks to the pungent capsaicin, it not only revs up the metabolism, but also raises the mood barometer.

For even more filling and digestive stimulating fiber, you should choose linguine in the whole grain variety. These are available in well-stocked supermarkets, organic food stores or health food stores. Alternatively, whole grain spaghetti, for example made from spelt or wheat, is also perfect.

1 serving contains
(Percentage of daily recommendation)
Calorie578 cal.(28 %)
Protein18 g(18 %)
Fat17 g(15 %)
Carbohydrates87 g(58 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K5.3 μg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate80 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium549 mg(14 %)
Calcium89 mg(9 %)
Magnesium105 mg(35 %)
Iron3.8 mg(25 %)
Iodine5 μg(3 %)
Zinc2.5 mg(31 %)
Saturated fatty acids2.8 g
Uric acid166 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 scallions
4 garlic cloves
9 ozs Snow peas
salt
2 ozs Spinach
1 red chili pepper
2 slices Whole grain crispbread
3 Tbsps olive oil
30 ozs vegan Tagliatelle (e.g. linguine)
2 Tbsps lemon juice
5 ozs Soy creamer
3 ½ ozs Vegetable broth
peppers
1 Tbsp cashew butter
How healthy are the main ingredients?
Snow peaolive oilSpinachgarlic clovesalt

Preparation steps

1.

Clean, wash and cut spring onions into small rolls; set aside dark green ones for garnish. Peel and chop garlic. Clean sugar snap peas, wash and cook in boiling salted water for 3 minutes. Then rinse with cold water and drain. Sort spinach, wash and spin dry.

2.

Halve chili pepper lengthwise, remove seeds, wash and chop. Crumble crispbread and fry in a pan with 1 tablespoon olive oil over medium heat for 5 minutes until golden brown. Stir in chili, set aside and let cool.

3.

Cook pasta according to package instructions in boiling salted water for 9-10 minutes until al dente. At the same time, heat the remaining oil in a frying pan. Sauté spring onions and garlic for 4 minutes over medium heat.

4.

Add spinach and cook, stirring, until combined, 3-5 minutes. Add sugar snap peas and cook until hot, 3 minutes. Add lemon juice, soy cream and broth and season with salt and pepper. Toss in drained noodles and cashew puree.

5.

Arrange spring pasta in deep plates and sprinkle with breadcrumbs and green onion rolls.