For best results, choose bright-coloured radishes that feel firm when gently squeezed and with green and crisp leaves.
Before you start
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.
- To save time, the pasta and the sauce are cooked at the same time. Start cooking the pasta.
- Meanwhile, prepare the sauce. Prepare the vegetables: Cut off the leaves from the radishes, remove the older leaves (they are bitter) and coarsely chop the younger ones. Slice the radishes into thin rounds. Finely chop the onion.
- Pour the oil into a pan, then add the onion and sauté 2-3 min until a little softened. Add the radish rounds and cook 2-3 min over low heat. Stir in the reserved radish leaves, soy preparation and the required amount of pasta cooking water. Keep warm over very low heat.
- Drain the pasta, then pour it into the pan. Mix well. Season with salt and pepper to taste, then serve immediately.
Nutrition Facts Table
per 1 serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Manganese, Selenium
- Good source of :
- Fibre, Folacin, Magnesium
- Source of :
- Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
- Low :
- Saturated Fat
- Free :
- Added Sugar, Cholesterol, Trans Fat