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Chanterelle and Parmesan Pasta

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Chanterelle and Parmesan Pasta
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
873
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie873 kcal(42 %)
Protein43.97 g(45 %)
Fat24.6 g(21 %)
Carbohydrates135.32 g(90 %)
Sugar added0 g(0 %)
Roughage15.94 g(53 %)
Vitamin A94.21 mg(11,776 %)
Vitamin D7.09 μg(35 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁1.46 mg(146 %)
Vitamin B₂2.65 mg(241 %)
Niacin48.19 mg(402 %)
Vitamin B₆1.04 mg(74 %)
Folate378.06 μg(126 %)
Pantothenic acid9.25 mg(154 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C1.82 mg(2 %)
Potassium3,220 mg(81 %)
Calcium281.86 mg(28 %)
Magnesium246.13 mg(82 %)
Iron14.5 mg(97 %)
Zinc8.32 mg(104 %)
Saturated fatty acids5.56 g
Cholesterol12.07 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
4 tablespoons
2
shallots (chopped)
2 cloves
garlic (chopped)
4 cups
Chanterelle (chopped if large)
4 cups
Oyster mushrooms (chopped if large)
½ cup
Basil (chopped leaves)
½ cup
Parmesan cheese (shavings)
Preparation

Kitchen utensils

1 Skillet, 1 Rolling pin, 1 Bowl, 1 Tablespoon, 1 Plastic wrap, 1 Large knife, 1 Cutting board, 1 Baking sheet, 1 Parchment paper, 1 Wooden spoon, 1 Teaspoon

Preparation steps

1.
Cook the spaghetti in plenty of salted water until al dente, according to the package instructions. Drain in a sieve, dip into cold water and drain.
2.
Heat the oil in a skillet and fry the shallots and garlic. Add the chanterelles and mushrooms and fry briefly but over a high heat. Season with salt, ground pepper and basil.
3.
Add the drained spaghetti to the pan and mix in well. Stir until the pasta is heated through, then check the seasoning.
4.
Garnish with parmesan shavings and serve on warm plates.