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Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

489.5g

Energy (kJ)

91700kJ

Energy (kcal)

21949kcal

Carbohydrate incl. fibre (g)

5670.0g

Carbohydrate excl. fibre (g)

4698.6g

Sugar (g)

1069.9g

Fibre (g)

971.5g

Fat (g)

61.0g

Saturated fat (g)

11.5g

Unsaturated fat (g)

32.6g

Monounsaturated fat (g)

11.1g

Polyunsaturated fat (g)

21.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

2367mg

Salt (g)

5.92g

Vitamin A (IU)

5146128IU

Vitamin C (mg)

10189.6mg

Calcium (mg)

23278mg

Iron (mg)

341.31mg

Potassium (mg)

170907mg

Total

1957.8g

366801kJ

87797kcal

22680.1g

18794.2g

4279.4g

3885.9g

243.9g

46.1g

130.4g

44.4g

86.0g

0.0g

0mg

9467mg

23.66g

20584513IU

40758.6mg

93113mg

1365.24mg

683628mg

  • 250 vegan pasta noodles or butternut squash spaghetti
  • 200 g asparagus cut into shorter lengths
  • 15 ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 400 g mixed mushrooms, halved
  • 30 ml olive oil
  • lemon juice
  • 2 spring onions, chopped
  • cashew nuts, toasted
  • 20 ml fresh thyme, chopped
  • 1 Knorr vegetable stock pot