Spring Vegetable Pasta
Spring Vegetable Pasta - Creamy indulgence with a slight spicy kick
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.
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Arrange spring pasta in deep plates and sprinkle with breadcrumbs and green onion rolls.
