Pasta with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 10 grams dried Porcini mushroom
- 400 grams Chanterelle
- 2 Tbsps chopped parsley
- 400 grams wide Tagliatelle
- salt
- 2 Tbsps olive oil (cold pressed)
- freshly ground peppers
- ½ lemon (finely grated)
- Parmesan (freshly grated)
Preparation steps
1.
Soak mushrooms in 250 ml (approximately 8 ounces) of hot water. Brush chanterelle. Cook pasta in a pot with plenty of salted water until al dente.
2.
Heat oil in a large frying pan and fry chanterelles until no more liquid forms and season with salt and pepper. Add mushrooms add soaking liquid to the pan, bring to a boil, reduce heat and simmer for about 5 minutes. Add lemon zest and parsley and season to taste. Mix pasta with mushrooms and arrange on plates. Serve with plenty of Parmesan.
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