Konjac Noodles with Mascarpone and Mushroom Sauce
Konjac noodles with mascarpone and mushroom sauce - Ultra creamy and made so fast! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The mascarpone adds yummy creaminess to this keto dish, as well as vitamin A for strong vision.
Try these Konjak noodles with mascarpone mushroom sauce with a slightly stronger cheese - cheddar or pecorino, for example, are delicious.
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 203 μg | (102 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 34.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 149 mg |
Ingredients
- Ingredients
- 14 ozs button Mushroom
- 1 shallot
- 2 Tbsps olive oil
- 14 ozs Mascarpone
- 7 Tbsps Whipped cream
- 1 tsp lemon juice
- 1 oz parsley (1 Bunch)
- peppers
- salt
- Nutmeg
- 18 ozs Konjac noodles
- 1 small chili pepper
- 1 ½ ozs freshly grated Gouda
Kitchen utensils
Preparation steps
Clean and slice the mushrooms. Peel and finely chop the shallot. Heat olive oil in a frying pan and sauté the mushrooms together with the shallots.
Add the mascarpone, whipped cream and lemon juice to the pan and stir, add some water if necessary and bring to the boil briefly.
Meanwhile, wash parsley, shake dry and chop finely. Stir half into the sauce. Season with salt, pepper and freshly grated nutmeg.
Rinse the konjac noodles thoroughly with water and warm them up in boiling salted water for 2 minutes. Then drain in a sieve, add to the sauce and mix carefully.
Wash and clean the chili pepper and cut into fine rings. Spread the noodles with the sauce on plates and serve sprinkled with gouda, chili, and parsley.
