Pasta with Tomato Sauce
Pasta with Tomato Sauce - Smoked tofu gives this vegetarian pasta with tomato sauce that certain something
Healthy, because
Even smarter
Nutritional values
Everything that makes Italian pasta cuisine so tasty and healthy is in here: Pasta, tomatoes, vegetables and olive oil provide lots of fibre, vitamins, minerals and secondary plant substances. And for those who prefer vegetarian food, this dish is perfect.
The pasta dish becomes even richer in fibre if you use wholemeal spaghetti instead of bucatini.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 8 ozs yellow onion
- 2 lbs canned Tomatoes
- 2 Tbsps olive oil
- 5 ozs Smoked tofu
- 4 sprigs smooth parsley
- 6 ozs Bucatini
- salt
- peppers
- Red pepper flakes (as desiredl)
Kitchen utensils
Preparation steps
Peel the onions and cut into cubes.
Chop tomatoes in the can.
Heat the olive oil in a pot and fry the onions over medium heat, stirring frequently, until light brown.
Add tomatoes and cook over medium heat for 10-15 minutes, stirring often.
Cut smoked tofu into 5 mm (approximately 1/4 inch) cubes and add to the sauce. Cook for 5 minutes.
Rinse the parsley and shake dry. Pluck off leaflets, chop coarsely and add to the sauce.
Meanwhile, cook the bucatini pasta according to package directions in plenty of boiling salted water until al dente.
Season sauce to taste with salt, pepper and red pepper flakes. Drain the pasta in a sieve and mix immediately with the sauce. Divide among plates and serve.
