• med fat 3.86g 3.86%
  • low sat fat 1.38g 1.38%
  • low salt 98.90mg 0.09%
  • low sugar 1.27g 1.27%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Bring a large saucepan of water to the boil, add canola oil.
  2. Add pasta to boiling water and cook until just soft but not mushy.
  3. Remove from heat and drain.
  4. Blend pasta, sweet chilli sauce and coconut cream together.
  5. Gradually add water, blend until desired consistency.
  6. Serve immediately.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
149.13g
100.00g
Energy (kJ)
1981.78kJ
1328.94kJ
Protein (g)
14.26g
9.56g
Total fat (g)
5.76g
3.86g
- Saturated fat (g)
2.06g
1.38g
- Polyunsaturated fat (g)
1.42g
0.95g
- Monounsaturated fat (g)
1.68g
1.12g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
87.55g
58.71g
CarbohydrateSE (g)
87.55g
58.71g
- Sugars (g)
1.89g
1.27g
Water (g)
27.43g
18.39g
Dietary fibre (g)
4.73g
3.17g
Thiamin (mg)
0.09mg
0.06mg
Riboflavin (mg)
0.09mg
0.06mg
Niacin (mg)
1.43mg
0.96mg
Niacin equivalents (mg)
4.22mg
2.83mg
Vitamin C (mg)
0.10mg
0.07mg
Total folate (ug)
44.34ug
29.74ug
Total vitamin A equivalents (ug)
32.24ug
21.62ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
195.52ug
131.11ug
Sodium (mg)
147.48mg
98.90mg
Potassium (mg)
204.58mg
137.19mg
Magnesium (mg)
43.55mg
29.20mg
Calcium (mg)
25.07mg
16.81mg
Phosphorus (mg)
222.76mg
149.38mg
Iron (mg)
1.64mg
1.10mg
Zinc (mg)
0.85mg
0.57mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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