Carrot noodles with mushrooms
Carrots are bursting with beta-carotene, which the body converts into vitamin A. This antioxidant not only strengthens the eyes, but also keeps our mucous membranes healthy and thus plays an important role in the defense against pathogens.
With a spiral cutter or a peeler you can cut pasta from vegetables like carrots, zucchini or pumpkin into different shapes and prepare it like your favourite pasta.
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 71 mg |
Ingredients
- Ingredients
- 7 ozs button Mushroom
- 1 shallot
- 2 garlic cloves
- 3 ½ ozs ham
- 1 tsp butter
- 3 ozs Vegetable broth
- 7 ozs Whipped cream
- salt
- peppers
- cayenne pepper
- 28 ozs colorful carrots (red, yellow, purple)
- 1 tsp olive oil
- 1 handful parsley (1/4 bunch)
- 2 ozs Parmesan (in one piece )
Preparation steps
Clean and slice the mushrooms. Peel and finely dice shallot and garlic. Cut ham into cubes as well. Heat the butter in a pan and sauté the shallot, garlic and ham for 5 minutes at medium heat. Add the mushrooms and fry over a high heat for a further 5 minutes, turning occasionally. Deglaze mushrooms with vegetable stock and cream, cook for about 5 minutes, season with salt, pepper and cayenne pepper.
Besides, clean and wash carrots and cut them into noodles with a spiral slicer. Heat the oil in a second pan. Fry the carrot noodles for 4 minutes at medium heat. Wash parsley, shake dry and chop. Grate the parmesan. Arrange the pasta with the mushroom sauce on plates and sprinkle with parsley and parmesan.