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Ingredients
for
4
Mushroom Pasta with Lemon Sauce
30 min.
Time:
650
calories
Calories:
Health Score:
77 / 100
Ingredientsfor
- 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
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.
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 %) |