Directions:
- Preheat the oven to 180C/350F/gas 4. Seperately cook the leeks, carrots and noodles in boiling water until tender. Drain well.
- Mix the yoghurt with the parsley, then add the noodles and mix well. Season with salt and pepper.
- Spread half of the carrots in the bottom of a casserole dish. Cover with half the noodles. Place the leeks on top, and cover with the rest of the carrots, and then the noodles.
- Mix the breadcrumbs with the cheese and the garlic. Sprinkle over the top of the dish. Bake for 25-30mins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.7 Kcal (1636 kJ) | ||
| Calories from fat | 55.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 10% | |
|---|---|---|---|
| Cholesterol | 49.88mg | 17% | |
| Sodium | 207.9mg | 9% | |
| Potassium | 508.9mg | 11% | |
| Total Carbs | 58.7g | 20% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 12.79g | 26% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.5mg | 25% | |
| Calcium | 204.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 117.33 Kcal (491 kJ) | ||
| Calories from fat | 16.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 10% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 17% | |
| Sodium | 62.43mg | 9% | |
| Potassium | 152.82mg | 11% | |
| Total Carbs | 17.63g | 20% | |
| Sugars | 2.69g | 36% | |
| Dietary Fiber | 1.68g | 22% | |
| Protein | 3.84g | 26% | |
| Vitamin C | 5.3mg | 29% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.3mg | 25% | |
| Calcium | 61.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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