Pappardelle with Mushrooms

4
Average: 4 (1 vote)
(1 vote)
Pappardelle with Mushrooms
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
508
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein14.71 g(15 %)
Fat12.29 g(11 %)
Carbohydrates80.22 g(53 %)
Sugar added0 g(0 %)
Roughage1.24 g(4 %)
Vitamin A14.95 mg(1,869 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.11 mg(1 %)
Vitamin B₆0.04 mg(3 %)
Folate3.84 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.24 mg(6 %)
Potassium274.8 mg(7 %)
Calcium8.32 mg(1 %)
Magnesium4.27 mg(1 %)
Iron2.67 mg(18 %)
Zinc0.08 mg(1 %)
Saturated fatty acids1.27 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams button Mushroom
1 tablespoon lemon juice
1 shallot
2 garlic
400 grams Tagliatelle
2 tablespoons olive oil
2 tablespoons Pine nuts
100 milliliters dry white wine
salt
freshly ground peppers
2 tablespoons chopped parsley
How healthy are the main ingredients?
Pine nutsolive oilparsleyshallotgarlicsalt

Preparation steps

1.

Clean the mushrooms and remove the stems. Cut the caps into slice, and mix with the lemon juice. 

2.

Peel and finely dice the garlic. Peel the shallot, halve lengthwise, and julienne. 

3.

Toast the pine nuts in a dry pan. 

4.

Cook the pappardelle in boiling salted water until al dente. 

5.

Heat the oil in a large pot. Add the mushrooms and sauté, stirring constantly. Add the shallot and garlic, sauté briefly, and add the wine. Season to taste with salt and pepper, then simmer over medium heat for 5 minutes. 

6.

Drain the pasta, and mix into the pan with the mushrooms. Mix in the parsley and pine nuts, and toss to combine. Arrange the pasta on warmed plates and serve immediately.