Pasta with Porcini Mushrooms and Cream Sauce
Healthy, because
Even smarter
Nutritional values
Porcini mushrooms evoke the scent of the forest, have a convincing taste and the vitamin D they contain is important for strong bones and teeth, a strong immune system and prevents heart and circulatory diseases. In addition, the mushroom provides us with tryptophane, which is an important building material for the happiness hormone serotonin.
If porcini mushrooms are out of season, other types of mushrooms such as mushrooms or herb sickles can also help. A fresh salad, for example with rocket, also goes well with this dish.
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 500 grams Porcini mushroom
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters white wine
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 4 Tbsps freshly grated Parmesan
- white peppers
- thyme (for garnish)
Preparation steps
Cook tagliatelle in salted boiling water until al dente. Wipe mushrooms clean with paper towels and cut into slices. Peel and finely chop shallot and garlic. In a pan, sauté mushrooms briefly in hot oil over high heat. Remove from pan. Add shallot and garlic and sauté briefly. Deglaze with wine. Bring mixture to a simmer, then stir in cream and creme fraiche. Return mushrooms to pan and let stand, 1-2 minutes. Season with salt and pepper.
Divide drained tagliatelle among plates and top with mushroom sauce. Garnish with thyme and serve sprinkled with Parmesan.
