Chanterelle and Parmesan Pasta
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
604
calories
Calories
Healthy, because
Even smarter
Nutritional values
Because of the whole wheat pasta, this dish is full of fiber. Fiber is very important for a properly functioning digestive system. This dish is also satisfying and packed with nutrients from the chantrelles.
If you want this recipe to be vegan, just omit the parmesan.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.4 g | (105 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 50.6 μg | (112 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Whole Wheat Spaghetti
- 4 Tbsps olive oil
- 2 shallots (chopped)
- 2 cloves garlic cloves (chopped)
- 4 cups Chanterelle (chopped if large)
- 4 cups Oyster mushrooms (chopped if large)
- ½ cup Basil (chopped leaves)
- ½ cup Parmesan (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.
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