Vegan Vegetable Pasta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse, trim and chop the eggplant. Rinse the tomatoes, cut off the stems and dice.
Peel and finely dice the garlic and the shallot. Sauté in some oil until translucent. Add the eggplant and sauté for 1-2 minutes. Season with salt and pepper and stir in the tomatoes. Simmer for about 10 minutes until slightly thickened.
2.
Boil the spaghetti in salted water until al dente.
3.
Shred the bread and fry in some oil until golden brown. Add the parsley and red pepper flakes, mix and allow to cool.
4.
Drain the pasta and arrange on plates. Season the sauce to taste and spoon onto the pasta. Serve showered with breadcrumbs.
