Pappardelle with Pancetta and Oyster Mushrooms

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Pappardelle with Pancetta and Oyster Mushrooms
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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)
Calorie650 cal.(31 %)
Protein21 g(21 %)
Fat21 g(18 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.4 mg(29 %)
Folate91 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C26 mg(27 %)
Potassium659 mg(16 %)
Calcium60 mg(6 %)
Magnesium95 mg(32 %)
Iron3 mg(20 %)
Iodine4 μg(2 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.3 g
Uric acid136 mg
Cholesterol20 mg
Complete sugar4 g

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
How healthy are the main ingredients?
Oyster mushroomWhipped creamparsleysaltTomatogarlic clove

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.