Cropedia:Multigrain Pasta with Leeks, Mushrooms and Artichoke Hearts
Multigrain pasta with Grilled leeks, mushrooms and Artichoke cream - Vegetarian
'*' These items can be purchased seasonally from the UBC Farm or LFS Orchard Garden
This recipe serves 1. For larger parties, simply multiply the recipe according to the number of guests.
Ingredients
2 oz. *Leeks, ¼ inch rounds
2 oz. Mushrooms, sliced
2 oz. Artichokes, pureed
1 tsp. Lemon juice
½ tsp. *Garlic
⅓ tsp. Chili flakes
1 tsp. Canola oil
3 oz. Whipping cream
2 tsp. Corn starch
2 oz. Parmesan cheese
1 Tbsp. *Parsley, flat leaf
to taste Salt & pepper
3 oz. Multigrain pasta, uncooked
Method
- Heat a large pot of water. Cook the pasta. Drain.
- Meanwhile, in a heavy bottom skillet, heat the oil. Add the garlic and chilli flakes. Cook 1-2 minutes. Add the leeks and mushrooms and cook until tender- about 5 minutes.
- Add cream, corn starch and heat until thickening. Add the artichoke puree and heat. Add lemon juice and salt and pepper.
- While all ingredients are still hot toss with pasta. Serve with parsley and parmesan cheese.
Nutritional Analysis- Diet Analysis Plus By: Sophia Baker-French, BSc
Multigrain pasta with Grilled leeks, mushrooms and Artichoke cream
1 Serving= 14.94 oz. (423.59 g)
ENERGY
Kilocalories 978.49 kcal
Protein 39.47 g
Carbohydrate 88.09 g
Fat, Total 55.66 g
FAT
Saturated Fat 31.15 g
Monounsaturated Fat 17.41 g
Polyunsaturated Fat 3.85 g
Trans Fatty Acid 0.02 g
Cholesterol 173.2 mg
ESSENTIAL FATTY ACIDS
Omega-6 Linoleic 2.74 g
Omega-3 Linolenic 1.06 g
CARBOHYDRATES
Dietary Fiber, Total 9.78 g
Sugar, Total 8.15 g
OTHER
Weight 423.59 g
Water 0.18 L
Alcohol 0 g
VITAMINS
Thiamin 0.54 mg
Riboflavin 0.63 mg
Niacin 6.81 mg
Vitamin B6 0.47 mg
Vitamin B12 1.47 µg
Folate (DFE) 109.63 µg
Vitamin C 17.91 mg
Vitamin D (ug) 1.03 µg
Vitamin A (RAE) 562.85 µg
Vitamin A (IU) 3,080.02 IU
alpha-tocopherol (Vit E) 2.45 mg
MINERALS
Calcium 767.6 mg
Iron 5.41 mg
Magnesium 173.56 mg
Potassium 643.13 mg
Zinc 4.86 mg
Sodium 1,099.73 mg