Pappardelle with Cheese Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 6.58 g | (7 %) | ||
| Fat | 35.38 g | (31 %) | ||
| Carbohydrates | 9.21 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 369.75 mg | (46,219 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 1.42 mg | (12 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 22.47 μg | (7 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 5.99 μg | (13 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 17.74 mg | (19 %) | ||
| Potassium | 377.52 mg | (9 %) | ||
| Calcium | 139.36 mg | (14 %) | ||
| Magnesium | 19.64 mg | (7 %) | ||
| Iron | 0.59 mg | (4 %) | ||
| Iodine | 12.17 μg | (6 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 19.58 g | |||
| Cholesterol | 103.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- spinach Tagliatelle
- 50 grams Gorgonzola
- 100 milliliters Whipped cream
- 200 milliliters Whipped cream
- 1 garlic clove
- 1 shallot
- 1 Tbsp butter
- 4 Tomatoes
- 30 grams Walnut (coarsely chopped)
- salt
- peppers (freshly ground)
- Basil (for garnish)
Preparation steps
1.
Cook the pappardelle in plenty of salted water according to package directions until al dente.
2.
Peel garlic and shallot and chop very finely. Sauté briefly in butter and add the white wine. Simmer about 5 minutes, then pour in cream and simmer until slightly reduced.
3.
Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel, quarter, core and cut into strips.
4.
Crumble cheese and add to sauce along with the tomato strips. Season with salt and pepper.
5.
Drain the pappardelle and transfer to plates. Pour sauce over the pasta, sprinkle with walnuts and serve garnished with basil leaves.
