Colorful Vegetable Pasta
Colorful Vegetable Pasta - Pasta combined with appetizing veggies
Healthy, because
Even smarter
Nutritional values
Also delicious and complete without any animal ingredients: wholemeal noodles saturate and provide plenty of B vitamins and fibre. Soy cream is cholesterol-free, but the vegetables provide all the more vitamins, minerals and secondary plant substances.
If you do not have saffron in stock, you can alternatively use ground turmeric - the powder of turmeric colours the sauce just as beautifully sunny.
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 small carrots (about 200 grams)
- 1 small Zucchini (about 200 grams)
- 1 stalk Leeks (about 125 grams)
- 5 ozs Whole Wheat Linguine
- 2 Tbsps olive oil
- salt
- peppers
- ½ cup Vegetable broth
- ¾ cup Soy creamer
- 1 pinch Saffron
- Chervil (to taste)
Kitchen utensils
Preparation steps
Peel carrots and trim, rinse, wipe dry. Trim zucchini. Cut both with a mandoline or a vegetable peeler lengthwise into thin strips.
Halve leek lengthwise, rinse and separate the individual layers.
Cook linguine according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat oil in a skillet. Cook carrots and zucchini over medium heat for 1 minute while stirring.
Add leek and sauté 1 more minute. Season with salt and pepper.
Add vegetable broth, soy creamer and saffron and bring to a boil. Cook for 2-3 minutes over medium heat.
Drain the pasta in a sieve, drain well and add to the skillet.
Mix linguine with vegetables. Season again with salt and pepper. Place on plates and serve sprinkled with chervil to taste.
