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Spicy Boerewors and Cabbage Pasta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

17.1g

Energy (kJ)

1607kJ

Energy (kcal)

384kcal

Carbohydrate incl. fibre (g)

10.6g

Carbohydrate excl. fibre (g)

5.7g

Sugar (g)

3.7g

Fibre (g)

4.9g

Fat (g)

30.7g

Saturated fat (g)

12.8g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

2.2g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.0g

Cholesterol (mg)

71mg

Sodium (mg)

830mg

Salt (g)

2.07g

Vitamin A (IU)

808IU

Vitamin C (mg)

28.9mg

Calcium (mg)

38mg

Iron (mg)

0.64mg

Potassium (mg)

260mg

Total

68.4g

6427kJ

1538kcal

42.2g

22.6g

15.0g

19.6g

122.9g

51.0g

13.3g

8.7g

4.6g

0.0g

285mg

3319mg

8.30g

3232IU

115.5mg

152mg

2.55mg

1040mg

  • 200 g durum wheat macaroni
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 2.5 ml Robertsons crushed chillies (optional)
  • 500 g Boerewors, sliced (casing intact)
  • ¼ small head cabbage, shredded
  • 2 tomatoes, diced
  • 450 ml water
  • 1 sachet Knorr spaghetti Bolognaise Dry Cook-in-Sauce
  • 15 ml fresh parsley, chopped