Pasta with Mushroom and Mascarpone Sauce

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Pasta with Mushroom and Mascarpone Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
652
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie652 kcal(31 %)
Protein17.34 g(18 %)
Fat28.89 g(25 %)
Carbohydrates80.88 g(54 %)
Sugar added0 g(0 %)
Roughage0.72 g(2 %)
Vitamin A305.83 mg(38,229 %)
Vitamin D1.03 μg(5 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.87 mg(87 %)
Vitamin B₂0.89 mg(81 %)
Niacin9.22 mg(77 %)
Vitamin B₆0.12 mg(9 %)
Folate233.65 μg(78 %)
Pantothenic acid1.31 mg(22 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C2.69 mg(3 %)
Potassium528.46 mg(13 %)
Calcium78.92 mg(8 %)
Magnesium67.98 mg(23 %)
Iron3.82 mg(25 %)
Iodine9 μg(5 %)
Zinc2.08 mg(26 %)
Saturated fatty acids17.83 g
Cholesterol83.07 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
brown Mushrooms
2
¼ bunch
fresh thyme
14 ounces
2 tablespoons
¼ cup
1 cup
Vegetable broth (instant)
1 cup
Mascarpone cream
freshly ground Black pepper
freshly grated Parmesan cheese (to garnish)

Preparation steps

1.
Clean the mushrooms with kitchen paper and cut into quarters. Peel and finely dice the shallots. Rinse the thyme under cold water and shake dry. Put some of the thyme on one side. Pick the leaves off the stalks and finely chop.
2.
Cook the ribbon pasta in boiling, salted water according to instructions on the packet, until al dente. Heat the butter in a skillet and sauté the shallots and the mushrooms. Pour in the white wine and vegetable broth and simmer for about 5 minutes. Now stir in the mascarpone cheese and the chopped thyme. Season with salt and pepper.
3.
Drain the ribbon pasta and toss in the mushroom sauce. Divide onto plates, sprinkle freshly grated parmesan cheese over the top, garnish with a sprig of fresh thyme and serve.