Coffee Pasta with Mango and Pineapple Sauce
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 1 Tbsp olive oil
- 40 milliliters cold Espresso
- For the sauce
- 1 ripe Mango
- 250 grams Pineapple
- 3 fresh Figs
- 1 Red chili pepper
- 2 Tbsps butter
- 75 milliliters dry white wine
- 1 splash light soy sauce
Preparation steps
1.
For the dough: combine flour with salt, egg and oil and espresso, knead into a smooth dough. Shape into a ball and let rest for 20 minutes.
2.
Divide dough into 4 portions, shape into patties and make thin pasta sheets using pasta machine. Cut into broad ribbon noodles.
3.
For the sauce: peel mango and dice pulp. Peel pineapple, remove hard stalk and dice. Clean figs and cut into thin strips. Rinse and dry chile pepper, halve and remove seeds and ribs, cut into strips. Heat butter in a pan and saute chile pepper for a few seconds. Add mango, figs and pineapple and saute for a few minutes. Add wine and soy sauce and remove from heat.
4.
Cook pasta in boiling salted water until al dente, drain and add to the sauce. Toss and arrange on paltes. Serve.
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