Creamy Mushroom Linguine
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅜ oz dried Porcini mushroom
- 1 ⅔ cups Vegetable broth
- 2 ⅔ cups Porcini mushroom
- salt
- freshly ground Black pepper
- 2 Tbsps olive oil
- 1 onion
- 2 cloves garlic cloves
- 2 Tbsps chopped, fresh parsley
- 3 Tbsps Crème fraiche
- 14 ozs Linguine
How healthy are the main ingredients?
Porcini mushroomolive oilPorcini mushroomgarlic cloveparsleysaltPreparation steps
1.
Warm the vegetable broth and soak the dried cep mushrooms in the broth for about 20 minutes. Clean the fresh cep mushrooms and cut into slices. Peel and finely chop the onion and the garlic. Cook the linguine pasta in boiling, salted water until al dente. Fry the fresh mushrooms in hot oil over a high heat. Add the onions and garlic and sauté, then season with salt and pepper. Put the soaked mushrooms into a sieve, catch the liquid and strain through a filter. Rinse the soaked mushrooms, then add to the fried mushrooms in the skillet along with the strained liquid. Bring to a boil and simmer for 3 minutes. Stir in the crème fraîche and the chopped parsley. Season to taste with salt and pepper. Drain the linguine and serve with the creamy cep mushroom sauce.
