Pappardelle with Porcini Mushrooms

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Pappardelle with Porcini Mushrooms
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
617
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie617 cal.(29 %)
Protein21 g(21 %)
Fat22 g(19 %)
Carbohydrates78 g(52 %)
Sugar added2 g(8 %)
Roughage15.1 g(50 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.1 μg(21 %)
Vitamin E4.1 mg(34 %)
Vitamin K30.1 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.5 mg(36 %)
Folate124 μg(41 %)
Pantothenic acid4 mg(67 %)
Biotin24 μg(53 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C127 mg(134 %)
Potassium876 mg(22 %)
Calcium55 mg(6 %)
Magnesium90 mg(30 %)
Iron3.5 mg(23 %)
Iodine10 μg(5 %)
Zinc3.7 mg(46 %)
Saturated fatty acids9.5 g
Uric acid191 mg
Cholesterol33 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 red Bell pepper
2 onions
4 Tbsps butter
250 milliliters Vegetable broth
100 milliliters white wine
500 grams Porcini mushroom
3 Tbsps olive oil
salt
freshly ground peppers
400 grams Tagliatelle
1 tsp sugar
2 tsps lemon juice
2 tsps spicy ground paprika
2 Tbsps chopped parsley
How healthy are the main ingredients?
Porcini mushroomolive oilsugarparsleyonionsalt

Preparation steps

1.

Quarter the peppers, and remove the seeds. Peel with a vegetable peel and dice. Peel and finely chop the onions. Sauté half of onion the peppers in the butter. add the broth and wine, cover, and simmer gently for 15 minutes. Clean the mushrooms, thickly slice, and sauté in the olive oil with the remaining onion for 5 minutes over medium heat. Season to taste with salt and pepper.

2.

Cook the pasta until al dente in boiling salted water.

3.

Puree the pepper mixture, and season to taste with salt, pepper, sugar, lemon juice, and paprika.

4.

Drain the pasta and mix with the mushrooms. Top with the pepper sauce, and garnish with the parsley.