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Vegetables and Tagliatelle in gorgonzola cream sauce
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
Calories:
606
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
5
- Ingredients
- 400 grams carrots
- 100 grams Celery
- 200 grams Leeks
- 100 milliliters Vegetable broth
- 200 grams Whipped cream
- 1 pressed garlic clove
- 150 grams Gorgonzola
- salt
- peppers
- 1 Tbsp White vinegar
- 400 grams Tagliatelle
- 50 grams toasted Pine nuts
- parsley
Preparation steps
1.
Peel carrots and celery and cut into very thin strips. Cut leek in half, rinse thoroughly and cut into very thin strips.
2.
Bring broth and cream to a boil. Stir in garlic and gorgonzola and cook until melted, stirring constantly. Season with salt, pepper and vinegar.
3.
Cook tagliatelle in plenty of salted water according to package directions. Add vegetable strips during the last 2 minutes of cooking. Drain tagliatelle and vegetables in a colander and fold into the sauce. Season to taste and garnish with pine nuts and a little chopped parsley.
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