Green Pasta with Mushrooms
Healthy, because
Even smarter
Nutritional values
Together with porcini mushrooms, the mushrooms provide a hearty bite and at the same time supply B vitamins such as folic acid: this is important for nerves and memory and helps us sleep better. Essential oils from the shallot can strengthen the intestinal flora, which is also important for healthy defences.
For a spicy finish, you can grate some parmesan cheese over the green pasta with mushrooms - in addition, you get more protein in the dish.
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams button Mushroom
- 400 grams Porcini mushroom
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 250 milliliters Whipped cream
- 150 milliliters milk
- 4 Tbsps fresh parsley
- salt
- peppers (freshly ground)
- 450 grams green Tagliatelle
Preparation steps
Trim the mushrooms and wipe with a damp paper towel. Put 200 grams (approximately 7 ounces) of the porcini mushroom aside and dice the remaining mushrooms finely. Peel the shallots and the garlic clove and chop finely.
Heat 1 tablespoon olive oil in a pan and saute the shallots with the garlic until soft. Add the diced mushrooms and sauté briefly. Pour in the cream and the milk and simmer for about 8 minutes.
Rinse the parsley and chop finely. Add the parsley to the sauce at the end of the cooking time and season with salt and pepper.
Cook the Pappardelle pasta in plenty of salted water according to package directions until al dente. Remove and drain.
Cut the remaining porcini mushrooms into slices. Heat the remaining olive oil in a pan and fry the mushrooms in batches until brown.
To serve, spread the prepared sauce on four plates and place the pasta on it. Add the fried mushrooms on top and season with salt and ground pepper.
