Vegan Vegetable Pasta

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Vegan Vegetable Pasta
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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)
Calorie581 cal.(28 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates98 g(65 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.4 mg(29 %)
Folate94 μg(31 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium644 mg(16 %)
Calcium50 mg(5 %)
Magnesium93 mg(31 %)
Iron2.6 mg(17 %)
Iodine3 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2 g
Uric acid101 mg
Cholesterol1 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 Eggplant
4 Tomatoes
2 garlic cloves
1 shallot
4 Tbsps olive oil
salt
freshly ground peppers
500 grams Spaghetti
2 slices Toast
1 Tbsp finely chopped parsley
1 pinch Red pepper flakes
How healthy are the main ingredients?
olive oilparsleyEggplantTomatogarlic cloveshallot

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.