Winter Vegetable Pasta
Winter Vegetable Pasta - Spicy and gluten-free meal for cold days
Healthy, because
Even smarter
Nutritional values
Flower Sprouts, the cross between green and Brussels sprouts, not only tastes very aromatic, but also has plenty of vitamin K on offer, which is needed for normal blood clotting. The gluten-free pseudocereal Buckwheat is a top source of silicon, also known as silicic acid, which provides shiny hair and strong fingernails.
If you don't eat gluten-free, you can also enjoy the winter pasta with spelt or wheat pasta - the whole grain version is best here. Flower Sprouts can be found at the farmer's market or in well-stocked organic food stores.
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 414.6 μg | (691 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 253 mg | (84 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 10 ozs Rutabaga
- 14 ozs Buckwheat noodle
- salt
- 7 ozs Almond milk
- 3 Tbsps cashew butter
- 1 Tbsp Potato starch
- 1 generous pinch smoked ground paprika
- 1 tsp garlic powder
- 1 generous pinch ground Turmeric
- 1 Tbsp yeast flakes
- 3 Tbsps Pine nuts
- 4 oregano
- 2 ozs Flower Sprouts or alternatively Kale (or Brussels sprouts)
- 1 Tbsp olive oil
- peppers
- 1 ¾ ozs Grated Cheese (i.e. parmesan)
Preparation steps
Clean, peel and chop the rutabaga. Cook with the pasta in boiling salted water for 10 minutes. Then drain and leave to drain.
Meanwhile, for the sauce, pour almond drink, cashew puree, starch, paprika powder, garlic powder, turmeric and yeast flakes into a pot. Bring to a boil, stirring, and let thicken over low heat for about 5 minutes until creamy. Then remove the sauce from the heat.
Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Wash oregano, shake dry and pluck leaves. Clean Sprouts, wash, shake dry and shred.
Sauté Sprouts in a pan in hot oil for about 2 minutes over medium heat. Season with salt and pepper and mix in drained pasta with rutabaga, some oregano and 2 tablespoons of pine nuts.
Pour pan contents into an ovenproof dish. Pour sauce over Winter Pasta, sprinkle with pepper, sprinkle with cheese, and bake for about 10 minutes in a preheated oven at 200 °C / 400 °F. Sprinkle winter pasta with remaining oregano and pine nuts.
