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Mango Vegetable Pasta

Recipe posted on: 3 August 2010

Mango Vegetable Pasta

Recipe information

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

Recipe nutrition

Calories: 451
Carbs: 89.5 grams
Protein: 23.3 grams
Fat: 2.2 grams

This is an excellent summer recipe, perfect for family meals, parties or a light dinner. It is high in many nutrients, including: potassium, selenium, iron, vitamin A, vitamin C and it's very high in fibre.


  • 200g organic wholewheat spelt pasta
  • 1 can organic cannellini beans
  • 1 very ripe mango, flesh chopped, juice retained
  • 1 cup organic shallots, finely diced
  • 8 organic cherry tomatoes, diced
  • 2 cups organic snow peas, thinly sliced julienne, 2cm thick
  • 1 cup organic fresh coriander


  1. Add 2 litres of water, some olive oil and a pinch of salt into a stainless steel pan and bring to the boil.
  2. Add the pasta to the boiling water and cook until just al dente.
  3. Finely chop the vegetables and add to a large bowl.
  4. Wash and drain the can of cannellini beans and add them to the bowl of chopped vegetables.
  5. Remove the skin from the mango and add the flesh sliced thinly, ensuring all the juice is squeezed from the seed and added to the vegetable bowl (do this over the bowl so it captures all the mango juice). Ensure to use a very ripe mango that is very juicy, as the juice of the mango provides the "sauce" for this recipe.
  6. Add the drained pasta to the vegetable bowl.
  7. Roughly chop the coriander and add to the vegetable bow.
  8. Mix everything together in the bowl and serve immediately.

This recipe is also very low in saturated fat, has no cholesterol and is very low in sodium.

  Nutrition Information Amount % Daily
Calories 451 22.6%
Calories from fat 20 5%
Total fat 2.2 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 33 mg 3%
Carbohydrate 89.5 g 30%
Dietary fibre 22.8 g 91.0%
Sugars 20.5 g n/a
Protein 23.3 g 38.8%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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