Pasta with Chanterelles
Pasta with chanterelles - Earthy flavor in a hurry
Healthy, because
Even smarter
Nutritional values
Mushrooms are the only vegetable that contains vitamin D. In turn, vitamin D is the only vitamin that can also be produced by the body itself - through sunlight in our skin. It is important for building our bones.
No chanterelles at hand? No problem: this dish also tastes great with crimini or baby portabella mushrooms!
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 72.4 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 99.6 μg | (166 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 18 ozs Whole Wheat Spaghetti
- salt
- 22 ozs Chanterelle
- 3 ozs onions (1 large onion)
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- peppers
- 8 ozs Heavy cream
- 2 ozs Baby spinach
- 1 tsp Mustard
- 1 oz Parmesan
Preparation steps
Cook spaghetti according to package directions in plenty of boiling salted water until al dente. Then drain in a sieve and leave to drain. Meanwhile, clean chanterelles, rub dry, chop large mushrooms. Peel and chop the onion.
Heat 1 tablespoon of oil in a frying pan. Sauté mushrooms in it over high heat for 5 minutes until the water that escapes evaporates. Add onion and sauté over medium heat for 2 minutes. Deglaze with 1 tablespoon balsamic vinegar and season with salt and pepper. Add cream to mushrooms and cook for 3-4 minutes until slightly creamy.
While mushrooms are frying, wash spinach and spin dry. For the dressing, whisk together remaining vinegar, mustard and remaining oil and season with salt and pepper. Grate Parmesan cheese. Mix spinach with dressing and Parmesan.
Put the spaghetti into the mushroom sauce for 2 minutes. Then arrange on plates with the spinach salad.
