• med fat 3.62g 3.62%
  • low sat fat 0.33g 0.33%
  • low salt 13.71mg 0.01%
  • low sugar 1.37g 1.37%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dressing

Cooking method:

  1. Cut broccoli into bite-size pieces. Steam or microwave until tender.
  2. Cook pasta in boiling water until al denté (just tender) and drain.
  3. Slice mushrooms and onions. Stir-fry in olive oil until soft.
  4. Grate carrot, dice the red pepper and cut cherry tomatoes in half.
  5. Combine all ingredients in a bowl. Add dressing. Season with pepper and lemon juice. Mix lightly. Cover and refrigerate before serving.
  6. Dressing: Place all ingredients in a food processor and process 30 seconds or until well blended.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
384.86g
100.00g
Energy (kJ)
1752.63kJ
455.39kJ
Protein (g)
18.03g
4.68g
Total fat (g)
13.92g
3.62g
- Saturated fat (g)
1.25g
0.33g
- Polyunsaturated fat (g)
5.25g
1.36g
- Monounsaturated fat (g)
5.97g
1.55g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
49.99g
12.99g
CarbohydrateSE (g)
49.24g
12.80g
- Sugars (g)
5.29g
1.37g
Water (g)
282.10g
73.30g
Dietary fibre (g)
11.78g
3.06g
Thiamin (mg)
0.28mg
0.07mg
Riboflavin (mg)
0.64mg
0.17mg
Niacin (mg)
4.81mg
1.25mg
Niacin equivalents (mg)
7.99mg
2.08mg
Vitamin C (mg)
176.54mg
45.87mg
Total folate (ug)
188.10ug
48.87ug
Total vitamin A equivalents (ug)
502.24ug
130.50ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
3005.62ug
780.96ug
Sodium (mg)
52.75mg
13.71mg
Potassium (mg)
1051.53mg
273.22mg
Magnesium (mg)
89.13mg
23.16mg
Calcium (mg)
86.70mg
22.53mg
Phosphorus (mg)
378.65mg
98.39mg
Iron (mg)
3.08mg
0.80mg
Zinc (mg)
2.32mg
0.60mg

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This page has been produced in consultation with and approved by: Heart Foundation

Last updated:

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