Mushroom Pasta with Lemon Sauce
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
650
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 99 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lemon sauce:
- 1 organic lemon
- 2 shallots
- 1 Tbsp butter
- 125 milliliters milk
- 125 milliliters Whipped cream
- 2 Tbsps sauce thickener
- salt
- peppers
- 1 pinch sugar
- For the pasta
- 100 grams Red lentils
- salt
- Arugula
- 500 grams mixed Mushrooms (such as porcini and chanterelles)
- 1 Tbsp vegetable oil
- peppers
- 400 grams short macaroni (such as Penne rigate)
Preparation steps
1.
For the lemon sauce, rinse lemon in hot water, dry, zest and juice. Peel shallots and dice. Heat butter and saute shallots until soft. Add lemon zest. Pour in milk and cream and boil. Sprinkle in corn starch and cook while stirring for 1 minute. Stir in lemon juice and season with salt, pepper and sugar. Cook lentils in salted water and drain. Rinse arugula, shake dry and chop finely. Clean and chop mushrooms. Heat oil and saute mushrooms. Season with salt and pepper. Add red lentils and arugula and keep warm. Cook pasta in plenty of salted water until al dente. Drain. Mix pasta with mushrooms and lemon sauce and serve warm.
