For The Whole Family

Pasta with Porcini Mushrooms and Cream Sauce

Average: 5 (3 votes)
(3 votes)
Pasta with Porcini Mushrooms and Cream Sauce
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Health Score:
74 / 100
30 min.

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.

1 serving contains
(Percentage of daily recommendation)
Calorie668 cal.(32 %)
Protein24 g(24 %)
Fat28 g(24 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage12.8 g(43 %)
Vitamin A0.3 mg(38 %)
Vitamin D4.5 μg(23 %)
Vitamin E1.4 mg(12 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.8 mg(132 %)
Vitamin B₆0.3 mg(21 %)
Folate67 μg(22 %)
Pantothenic acid4 mg(67 %)
Biotin21.9 μg(49 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C5 mg(5 %)
Potassium750 mg(19 %)
Calcium201 mg(20 %)
Magnesium84 mg(28 %)
Iron3.3 mg(22 %)
Iodine18 μg(9 %)
Zinc4.2 mg(53 %)
Saturated fatty acids14.4 g
Uric acid177 mg
Cholesterol59 mg
Complete sugar3 g


400 grams Tagliatelle
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)
How healthy are the main ingredients?
Porcini mushroomWhipped creamParmesanolive oilsaltshallot

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.