Vegan Pasta Primavera
The fiber and protein found in this recipe keep you full for a long time and provide you with energy. In addition, this recipe contains vitamins from vegetables and valuable unsaturated fatty acids.
Save time by using a vegetable slicer instead of doing your knifework by hand.
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 0 mg |
Preparation steps
Rinse, trim and peel carrots. Rinse leek. Rinse and peel zucchini. Cut all the vegetables into very fine dice.
Peel the shallot and chop finely. Rinse chives, cut into small rings and shake dry.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Heat the oil in a non-stick skillet. Cook shallot over low heat until translucent. Add carrots and cook briefly. Add leek and zucchini. Simmer for 5-6 minutes while stirring.
Add the vegetable broth and bring to a full boil.
Add soy creamer, reduce heat and simmer until creamy, 2-3 minutes.
Season the sauce with salt and pepper. Drain the pasta and mix along with the chives into the sauce.