Pasta with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Porcini mushroom
- 1 shallot
- 2 garlic cloves
- parsley
- 400 grams Tagliatelle
- salt
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 250 milliliters Soy creamer
- peppers
- Nutmeg
Preparation steps
1.
Rinse and trim the mushrooms and cut into thin slices. Peel and finely chop the garlic and shallot. Rinse the parsley, shake dry, pluck off the leaves and coarsely chop.
2.
Cook the pasta in boiling salted water according to package directions until al dente.
3.
Meanwhile, heat the oil in a pan. Cook the shallot and garlic over medium heat until soft. Add the mushrooms and sauté until the resulting mushroom juices have evaporated. Deglaze with white wine, add the soy creamer and season with salt, pepper and nutmeg. Simmer for 5-8 minutes over medium heat.
4.
Drain the pasta and add to the mushroom sauce in the pan. Stir in the parsley.
5.
Transfer to 4 preheated, pasta bowls and serve immediately.
