Vegetable Pasta Gratin
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Fusilli
- 200 grams button Mushroom
- 1 ½ red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 3 eggs
- 200 grams Sour cream
- 100 milliliters Vegetable broth
- salt
- peppers
- 1 Tbsp chopped Basil
- Basil (for garnish)
Preparation steps
1.
Cook the pasta in plenty of boiling salt water until al dente. Rinse the mushrooms and cut into slices. Rinse the peppers, halve, remove the seeds and ribs and cut into cubes. Peel and finely chop the onion and garlic.
2.
Heat the oil in a pan. Saute the onion, garlic and mushrooms. Mix in the peppers and season with salt and pepper. Stir the sour cream, eggs and broth until smooth. Mix the sour cream mixture with the vegetables and the basil. Drain the pasta and fold into the sour cream mixture. Pour into a greased baking dish and bake for 30 minutes at 200°C (approximately 400°F).
3.
Remove from the oven. Serve garnished with basil.
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