Pappardelle with Mushrooms
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
473
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 Tbsp lemon juice
- 1 shallot
- 2 garlic cloves
- 400 grams Tagliatelle
- 2 Tbsps olive oil
- 2 Tbsps Pine nuts
- 100 milliliters dry white wine
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
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.
