Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Cauliflower pasta aglio e olio
Finely chopped garlic, parsley and gently cooked onions add a savoury note to wholewheat pasta with cauliflower and chilli.
Included in these collections
ANutri-Score
Nutrition per serving4.6 mgIron
16.7 gFibre
586.3 kcalEnergy
23.1 gProtein
73.8 gCarbohydrates
19.1 gFat
All nutrition per serving
- Energy
- 586.3 kcal
- Protein
- 23.1 g
- Carbohydrates
- 73.8 g
- Fat
- 19.1 g
- Fibre
- 16.7 g
- Salt
- 1.2 g
- Iron
- 4.6 mg
- Calcium
- 211.9 mg
- Vitamin C
- 142.2 mg
STEP BY STEP
Let's make something delicious.
- 01
Cook the pasta al dente according to the packet instructions. Five minutes before the end of the cooking time, add the cauliflower florets and cook with the pasta. Reserve a little pasta cooking water.
- 02
Very finely chop the garlic, chilli and parsley, including the stalks. Warm the olive oil in a frying pan. A drop of water should sizzle in it. Fry the garlic and chilli in the oil over a medium heat for two minutes.
- 03
Add the pasta and cauliflower to the flavoured oil along with the reserved pasta cooking water, then mix in the parsley. Serve sprinkled with grated Parmesan.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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