Mushroom and Green Bean Casserole with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 67.3 μg | (112 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 3 day-old White rolls (substitute breadcrumbs)
- 100 grams Tagliatelle (cooked and chopped)
- 1 crushed garlic clove
- 600 grams green Beans
- 350 grams button Mushroom
- 2 shallots (finely chopped)
- 1 Tbsp clarified butter
- 100 milliliters vegetable stock
- 3 Tbsps Crème fraiche
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- ½ tsp Dried-porcini powder
Preparation steps
Preheat the oven to 250°C (approximately 475°F). Rinse and trim the beans and cut into 2-3 cm (approximately 1 inch) pieces. Blanch in boiling salted water for about 7-8 minutes. Trim the mushrooms and slice.
Melt the butter in a pan and sauté the shallot briefly. Add the mushrooms and saute over medium heat. Add the porcini mushroom powder, then pour in the stock and bring to a boil briefly. Stir in the creme fraiche and boil down the liquid by about 1/3.
Add the beans. Season with salt, pepper, and nutmeg and pour into a baking dish. Chop the bread finely (into crumbs) and mix with the garlic, toss the noodles in it and season with salt and pepper. Distribute the noodle mixture over the vegetables. Bake until golden brown, 20-25 minutes and serve immediately.
