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Dan Fox
By Dan Fox

Creamy Veggie Pasta

6 steps
Prep:10minCook:15min
Updated at: Thu, 08 Aug 2024 08:26:00 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
45
High

Nutrition per serving

Calories881.7 kcal (44%)
Total Fat42.7 g (61%)
Carbs97.9 g (38%)
Sugars17.2 g (19%)
Protein25.4 g (51%)
Sodium797 mg (40%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Slice peppers, halve tomatoes & cut courgette into small 1cm pieces
Cutting BoardCutting Board
red pepperred pepper1
yellow pepperyellow pepper1
courgettecourgette1
cherry tomatoescherry tomatoes150g
Step 2
Boil pasta for 10 minutes or as per packet instructions
PanPan
pastapasta200g
Step 3
Fry peppers & courgette in oil with a pinch of salt on medium for 8-10 minutes
Frying PanFrying Pan
red pepperred pepper1
yellow pepperyellow pepper1
courgettecourgette1
Step 4
Meanwhile, roughly chop basil leaves, zest & quarter lemon
Cutting BoardCutting Board
basilbasil15g
lemonlemon1
Step 5
Once vegetables are soft, add tomatoes, lemon zest, half the basil, vegetable stock & crème fraiche. Simmer for 2-3 minutes
Frying PanFrying Pan
basilbasil15g
lemonlemon1
vegetable stock powdervegetable stock powder3 tsp
Crème FraicheCrème Fraiche200ml
Step 6
Add the cooked pasta to the sauce. Garnish with basil, hard cheese & lemon wedge
PlatePlate
pastapasta200g
basilbasil15g
lemonlemon1

Notes

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