Mushroom Pasta with Lemon Sauce

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Mushroom Pasta with Lemon Sauce
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
650
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie650 cal.(31 %)
Protein26 g(27 %)
Fat19 g(16 %)
Carbohydrates92 g(61 %)
Sugar added1 g(4 %)
Roughage12.5 g(42 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.8 μg(14 %)
Vitamin E2.8 mg(23 %)
Vitamin K99 μg(165 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.5 mg(36 %)
Folate119 μg(40 %)
Pantothenic acid3.6 mg(60 %)
Biotin25.9 μg(58 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C30 mg(32 %)
Potassium1,109 mg(28 %)
Calcium153 mg(15 %)
Magnesium124 mg(41 %)
Iron5.5 mg(37 %)
Iodine29 μg(15 %)
Zinc3.4 mg(43 %)
Saturated fatty acids9.3 g
Uric acid175 mg
Cholesterol37 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
MushroomWhipped creamsugarlemonshallotsalt

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.

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