Baths with kale and pasta

Summary in 1 portion

• Energy: 139 kcal
• Carbohydrates: 17.9g
• Ww: 1.7
• Protein: 5.6g
• Fat: 4.5g
• WBT: 0.6
• Fiber: 5.7g
• Glycemic load: 5.2
• Weight: 175.1g
• Net carbs: 12.2g

Ingredients for 2 portions:

• 250 g dry pasta with low glycemic index
• 1 kg sauerkraut
• 10 frozen or dried or brown forest mushrooms (if you are using dried mushrooms, soak them overnight in water to soften)
• 2 large onions
• 3 garlic cloves
• 3 tbsp rapeseed oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste, marjoram, chives
• Chopped parsley for decoration

Preparation:

1. In a large pot, boil salted water.
2. Add low glycemic index pasta and cook according to the instructions on the package until it is al dente.
3. Drain the pasta, pour cold water to harden it and further reduce the glycemic index.
4. Finely chop the cabbage.
5. In a large pot, heat the rapeseed oil and glaze the chopped onion. Add the mushrooms cut into strips.
6. Add to the onion the chopped sauerkraut, seasoning and sauté for about 15 minutes on medium heat, stirring occasionally.
7. Add apple cider vinegar, salt and pepper to taste.
8. Add the chopped garlic and fry for a few more minutes until the whole is soft.
9. Add the cooked pasta to the pot of kale. Gently stir.
10. Serve with sautéed cabbage and pasta in a large bowl. Sprinkle with chopped parsley before serving.

This recipe for pasta with kale and low glycemic index is an excellent proposal for the Christmas table. Tasty, nutritious and in line with the principles of healthy eating – an ideal dish for all members of the family, regardless of their nutritional needs.

bon appetit!