Creamy Mushroom Pasta Casserole
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
562
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 458 mg | (46 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Penne
- 1 Tomato (blanched, peeled and diced)
- 1 bunch scallions (trimmed and cut into thin rings)
- 400 grams button Mushroom (trimmed, thinly sliced)
- lemons
- 2 garlic cloves (finely chopped)
- 2 tsps thyme (chopped)
- 3 eggs
- 200 grams Whipped cream
- 100 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
- butter (for the pan)
Preparation steps
1.
Cook pasta in a pot with plenty of boiling salted water until al dente, drain, rinse with cold water and drain again.
2.
Mix eggs in a bowl with cream, Parmesan, vegetables, mushrooms and pasta and season with salt and pepper. Place pasta mixture in a buttered casserole dish and cover with small pieces of butter.
3.
Bake in a preheated 180°C (approximately 350°F) oven for about 40 minutes until golden brown.
4.
Serve with fresh salad and baguette if desired.
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