Pasta Gratin with Kale and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 829.7 μg | (1,383 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 277 μg | (92 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 531 mg | (53 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 33.6 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams tubular pasta (such as penne; green and white)
- salt
- 400 grams Kale
- 200 grams button Mushroom
- 2 Tbsps butter
- salt
- 400 milliliters Whipped cream
- 4 eggs
- 50 grams Crème fraiche
- 100 grams grated Cheese (such as Emmentaler)
- Nutmeg
- freshly ground peppers
- butter (for the bowls)
Preparation steps
Cook the pasta in a pot of boiling salted water until al dente. Rinse and drain. Rinse the kale, remove the thick stems and blanch in a pot of boiling salted water until tender, about 5 minutes. Rinse, drain and cut into strips. Clean the mushrooms and halve or quarter depending on size. Heat the butter in a skillet and saute the mushrooms until tender and lightly browned. Season with salt and pepper and set aside.
Preheat the oven to 180°C (approximately 350°F) convection. In a bowl, stir together the cream, eggs, creme fraiche and cheese and season with salt, pepper and nutmeg.
Mix the pasta with the kale and mushrooms and spoon into four greased ovenproof bowls. Pour the egg mixture over the pasta and bake until golden brown, about 30 minutes.
