Two Kinds of Pasta Sauce
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 18.2 mg | (152 %) | ||
| Vitamin K | 53.6 μg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 362 mg | (381 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the red pepper pesto
- 6 red Bell pepper
- 4 Tbsps extra virgin olive oil
- 2 cloves garlic cloves (crushed)
- 1 tsp paprika
- 4 Tbsps toasted almonds
- 1 Tbsp chopped cilantro
- salt
- freshly milled Black pepper
- For the mint pesto
- 2 cups mint (leaves only)
- 6 Tbsps extra virgin olive oil
- 2 cloves garlic cloves
- ½ cup Pine nuts
- ½ cup grated Parmesan
- 1 tsp lemon juice
- salt (to taste)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Potato masher, 1 Lid
Preparation steps
1.
Heat the broiler (grill). Put the peppers under the broiler, turning frequently, until the skins are charred all over.
2.
Place the peppers in a large bowl, cover with plastic wrap and let cool for 20 minutes.
3.
Remove and discard the skins, stalks and seeds from the peppers.
4.
Heat the oil in a small pan and cook the garlic and paprika for a few seconds. Place in a food processor or blender.
5.
Place the pepper flesh and any reserved juices in the food processor or blender with the garlic and paprika mixture. Add the almonds and cilantro. Season to taste with salt and black pepper and blend until smooth.
6.
Put into a serving dish and sprinkle with coriander seeds.
7.
For the mint pesto: put all the ingredients into a food processor or blender and blend until smooth. Put into a serving dish.
