Pasta and Mushroom Casserole

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Pasta and Mushroom Casserole
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
667
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie667 cal.(32 %)
Protein28 g(29 %)
Fat48 g(41 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.3 μg(12 %)
Vitamin E1.5 mg(13 %)
Vitamin K4 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.3 mg(21 %)
Folate47 μg(16 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.4 μg(41 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C8 mg(8 %)
Potassium485 mg(12 %)
Calcium375 mg(38 %)
Magnesium42 mg(14 %)
Iron4.3 mg(29 %)
Iodine12 μg(6 %)
Zinc3.6 mg(45 %)
Saturated fatty acids27.4 g
Uric acid58 mg
Cholesterol194 mg
Complete sugar4 g

Ingredients

for
4
For the pasta dough
150 grams Pastry flour
2 eggs
120 grams Quark
75 milliliters Buttermilk
salt
Nutmeg
For the sauce
2 scallions
4 shallots
150 grams grilled Pork belly (in slices)
150 grams Chanterelle
1 Tbsp butter
2 Tbsps pink peppers
½ bunch younger marjoram
100 milliliters Whipped cream
100 milliliters Beef broth
150 grams grated Cheese (such as gouda, ​​Emmentaler)
Fat (for ramekins)
How healthy are the main ingredients?
ChanterelleWhipped creammarjorameggsaltNutmeg

Preparation steps

1.

For the pasta, mix all the ingredients in a bowl until a dough is formed. Cover and let it rest for about 20 minutes. Then roll dough out thinly on a floured work surface and cut into pasta noodles. Cook noodles in a large pot of boiling salted water. When the pasta floats to the top, it is cooked. Preheat the oven to 200°C (approximately 400°F). Meanwhile, for the sauce, rinse scallions, trim and cut diagonally into slices. Peel shallots, cut in half and cut into thin columns. Cut pork belly into narrow 1 cm (approximately 1/2 inch) wide strips. Trim chanterelle mushrooms, fry in a pan with butter and remove from the pan. In remaining butter, fry shallots for 3-4 minutes while stirring, add 2/3 of the scallions and fry briefly.

2.

Season with some grains of crushed pink pepper and a pinch of marjoram. Deglaze the pan with broth and add pork belly. Add 4-6 tablespoons cheese, onion, prepared vegetables, mix and season with salt. Drain pasta, mix with pork belly, mushrooms and onion vegetables and fill 4 greased, ovenproof 6 cm (approximately 2 inch) ramekins. Spread cream over pasta, sprinkle remaining cheese on top and cover with remaining scallions, freshly ground pepper and a pinch of marjoram. Cook in the preheated oven for 10-15 minutes and serve hot.

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