For best results, choose bright-coloured radishes that feel firm when gently squeezed and with green and crisp leaves.
150 g | farfalle (bow-tie), or other short pasta | 2 1/4 cups | |
1 tbsp | olive oil | 15 mL | |
1/2 | onions, finely chopped | 100 g | |
8 | radishes | 120 g | |
2 1/2 tbsp | creamy soy preparation for cooking | 38 mL | |
2 tbsp | pasta cooking water | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
A mandolin will make slicing the radishes easier.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (320 g)
Amount % Daily Value |
Calories 390 |
Fat 10 g 15 % |
Saturated
1.3 g
6 % |
Cholesterol 0 mg |
Sodium 230 mg 10 % |
Carbohydrate 64 g 21 % |
Fibre 5 g 19 % |
Sugars 6 g |
Net Carbs 59 g |
Protein 12 g |
Vitamin A 0 % |
Vitamin C 18 % |
Calcium 3 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Fats | 1 |