Pappardelle with Pancetta and Oyster Mushrooms
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
650
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams wide Tagliatelle
- salt
- 4 Tomatoes
- 150 grams Oyster mushrooms
- 100 grams smoked Pancetta
- 2 fresh garlic cloves
- 100 milliliters Beef broth
- 4 Tbsps Whipped cream
- ½ lemon (juiced and zested)
- freshly ground peppers
- cilantro (ground)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Blanch the tomatoes in boiling water. Peel, quarter, and thinly slice. Clean the mushrooms and thinly slice. Thinly slice the pancetta. Peel and finely chop the garlic. Sauté the garlic, pancetta, and mushrooms in a pan for 2-3 minutes. Deglaze the pan with the broth and the cream. Add the lemon zest, and simmer for 2-3 minutes. Add the tomatoes, then season to taste with salt, pepper, lemon juice, and coriander.
3.
Drain the pasta well and divide onto plates. Top with the sauce and garnish with the parsley.
