Mushroom Pasta with Lemon Sauce

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Mushroom Pasta with Lemon Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories439 kcal(21 %)
Protein16.2 g(17 %)
Fat17.9 g(15 %)
Carbohydrates52 g(35 %)
Author of this recipe:

Ingredients

for
4
For the lemon sauce:
1
organic Lemon
2
1 tablespoon
125 milliliters
125 milliliters
2 tablespoons
1 pinch
For the pasta
100 grams
bunch
500 grams
mixed Mushrooms (such as porcini and chanterelles)
1 tablespoon
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.