Creamy Truffle Pasta with Balsamic Roasted Broccoli Rabe

By Mark Ellison

Overview ... U / 6774809

ENERGY:

39% Carbs
1967
kJ / 396g
14.3% Protein
46.7% Fat

Food Labelling...

EU Label values per 396g serving: Serves 3

PER 396G %RI

CONTAINS:

Energy(Kj) 2065 kJ 25%

WHEAT CASHEWS SULPHITES

Energy(kcal) 494 kcal 25%
MAY CONTAIN:
Fat 24 g 34%

of which saturates 4.7 g 24% EGGS SOYA

Carbohydrate 46 g 18%

of which sugars 6.8 g 8%

Fibre 8.8 g 35%

Protein 18 g 36%

Salt 0.62 g 10%

HFSS Rating -3 points

Modifiers & Properties...

1.19kg x 1 = 1.19kg / 3 = 396g

TOTAL WEIGHT WEIGHT CHANGE WEIGHT AFTER SERVINGS PER SERVING
FACTOR COOKING
Nutrient Breakdown per 396g...

Energy Lipid Components Vitamins

Energy(kcal) 23% RI 470kcal Saturated Fat 24% RI 4.7g Vitamin A (ret eq) 16% RI 130ug
Energy(Kj) 23% RI 1967kJ Monounsaturated fat 27% RI 7.7g Retinol 0ug
cis-Mono - Carotene 786ug
Macronutrients Polyunsaturated fat 18% RI 2.8g Vitamin D 0ug
Carbohydrate 18% RI 46g Omega3(n-3) 2% RI 0.04g Vitamin E 26% RI 3.1mg
Protein 34% RI 16.8g Omega6(n-6) 16% RI 2.3g Vitamin K 1 168% RI 126ug
Fat 35% RI 24.4g cis-Poly - Thiamin (B1) 40% RI 0.44mg
Water 297g Trans-fatty acids 0g
Cholesterol 0mg Riboflavin (B2) 10% RI 0.14mg
Water from Drinks 0g
Alcohol (0% ABV) 0g Niacin total (B3) 30% RI 4.8mg
Minerals & trace elements
Niacin 13% RI 2.1mg
Carbohydrate Sodium 10% RI 248mg Tryptophan 168mg
Starch 38.1g Potassium 36% RI 727mg Pantothenic Acid (B5) 16% RI 0.94mg
Oligosaccharide 0.77g Chloride 63% RI 504mg Vitamin B 6 23% RI 0.33mg
Fibre 35% RI 8.8g Calcium 14% RI 113mg
Phosphorus 42% RI 292mg Folates (B9) Total 60% RI 119ug
NSP 6g
Sugars 8% RI 6.8g Magnesium 31% RI 118mg Vitamin B 12 4% RI 0.1ug
Glucose 1.4g Iron 25% RI 3.4mg Biotin (B7) 14% RI 7ug
Galactose 0g Zinc 26% RI 2.6mg
Vitamin C 88% RI 70mg
Fructose 1.8g Copper 58% RI 0.58mg
Sucrose 1.5g Manganese 54% RI 1.1mg Other
Maltose 0.94g Selenium 31% RI 16.9ug
Iodine 3% RI 4.4ug GI (estimated) 36.6
Lactose 0g
GL 16.5
Caffeine -

Recipe Ingredients ... Quantity: Description:

330g
Pasta, white, spaghetti, dried, boiled in unsalted water 2.54x Medium portion

250g
Water, distilled 0.5x Standard bottle

200g
Broccoli, green, raw 4x Small portion

160g
Courgette, raw 2x Medium portion / NHS Serving

70g
Cashew nuts, kernel only, plain 38.89 whole

60g
Onions, raw 1 small

30ml
Olivado Extra Virgin Avocado Oil 250ml 0.12x Per pack

QUID for this food: Extra Virgin Oil (100% New Zealand Hass and East African Fuerte Avocados)

20g
Bosh! Nooch! Nutritional Yeast 100g 0.2x Per pack

QUID for this food: Dried Inactive Yeast (from Molasses containing Sulphites)

20g
Nurishh Gran Vegiano Grated Vegan Parmesan Style 150g 0.13x Per pack

QUID for Modified Starch, Water, Coconut Oil 10%, Natural Flavourings, Salt, Caster Sugar, Acidity Regulator: Citric Acid,
this food: Vegetable Fibre, Calcium Carbonate, Colour: Natural Beta Carotene, Vitamin B12

15g
Lemon juice, fresh 1 tablespoon

10g
Balsamic Vinegar of Modena 5L 0.67 Serving

QUID for this Wine Vinegar [wine (sulphites), Antioxydant Potassium, Grape Must Concentrate, Colouring Agent: Caramel
food: E150d (contains SULPHITES)

6g
Garlic, raw 2x Average Portion

5g
FF Black Truffle Oil 1 Serving

QUID for this food: Olive Oil, Flavouring,dehydrated Summer Truffle In Flakes (Tuber Aestivum Vitt) 0,01%

5g
Peppers, capsicum, chilli, red, raw 0.25 average pepper
 2.5g
Onion Powder Fbs 0.5 Serving

QUID for this food: Onion Powder

1g
Nutmeg, ground 0.45 teaspoon

1g
Maldon Sea Salt 0.1 Serving

QUID for this food: SEA SALT

1g
Pepper, black 1g

Products / Pack Sizes ...

1 Serving
Product code
Barcode
396g / 494kcal

# 1

Ingredient List (QUID) ...

Pasta (27.8%) (WHEAT, GLUTEN), Water (21.1%), Broccoli (16.9%), Courgettes (13.5%), CASHEW Nuts (5.9%) ( TREE NUTS), Onions (5.1%), Olivado Extra Virgin Avocado Oil 250ml (2.5%)
[Extra Virgin Oil (100% New Zealand Hass and East African Fuerte Avocados)], Nurishh Gran Vegiano Grated Vegan Parmesan Style 150g (1.7%) [Modified Starch, Water, Coconut Oil 10%,
Natural Flavourings, Salt, Caster Sugar, Acidity Regulator: Citric Acid, Vegetable Fibre, Calcium Carbonate, Colour: Natural Beta Carotene, Vitamin B12], Bosh! Nooch! Nutritional Yeast
100g (1.7%) [Dried Inactive Yeast (from Molasses containing SULPHITES)], Lemon Juice (1.3%), Balsamic Vinegar Of Modena 5L (0.84%) [Wine Vinegar [wine ( sulphites), Antioxydant
Potassium, Grape Must Concentrate, Colouring Agent: Caramel E150d (contains SULPHITES)], Garlic (0.51%), FF Black Truffle Oil (0.42%) [Olive Oil, Flavouring, dehydrated Summer
Truffle In Flakes (Tuber Aestivum Vitt) 0, 01%], Red Chilli Peppers (0.42%), Onion Powder Fbs (0.21%) [Onion Powder], Ground Nutmeg (0.08%), Maldon Sea Salt (0.08%) [SEA SALT], Black
Pepper (0.08%)

Cooking Instructions & Notes

 Heat a large, deep saute pan over medium heat. Add 2 teaspoons of the avocado oil to the pan and swirl it
around. Add the onion to the pan and saute until edges are translucent, about 2 minutes. Add the zucchini
and continue to stir and saute until the zucchini is soft, about 3 minutes. Add the garlic and saute until
fragrant, about 1 minute.
Turn off the heat and transfer the sauteed vegetables to an upright, high speed blender. To the blender, add
the drained cashews, water, lemon juice, truffle oil, nutritional yeast, onion powder, nutmeg, salt, and
pepper. Blend the mixture on high until totally smooth, about 1 full minute. Add more water by the
tablespoon if necessary. Set the creamy truffle sauce aside.
Preheat the oven to 375°F.
Separate the thin leaves from the broccoli rabe stalks and cut off the woody ends. Cut the trimmed broccoli
rabe stalks into 2-inch pieces and place them in a medium bowl. Toss the chopped stalks with 2 teaspoon
of the avocado oil, 1 teaspoon of the balsamic vinegar, salt and pepper. Spread the coated pieces of
broccoli rabe out on a large baking sheet and roast for 10 minutes.
While the stalks are roasting, toss the thin broccoli rabe leaves in the remaining 2 teaspoons of avocado oil,
1 teaspoon balsamic vinegar, salt, and pepper. Really massage it in!
At the 10 minute mark, remove the roasted broccoli rabe stalks from the oven and stir them up a bit. Scatter
the coated broccoli rabe leaves over top and return the baking sheet to the oven for another 5 minutes, or
until the leaves soften and crisp up a bit on the edges.
While the broccoli rabe is roasting, prepare your pasta according to package ections. Reserve 1 cup of the
pasta cooking water before draining.
Wipe out the original large saute pan you were using and place it over medium heat. In the pan, combine the
creamy truffle sauce and cooked pasta. Stir until the pasta is evenly hot and super creamy. Add splashes of
pasta cooking water to loosen things up, if necessary. Stir in ½ of the roasted broccoli rabe.
Serve the creamy truffle pasta hot with the remaining roasted broccoli rabe on top with chili flakes and
vegan "parm" if you like.

Generated by Nutritics v5.84 on 26th Feb 2023. Last Modified 26th Feb 2023.