Pasta with Portobello and Parmesan
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,225 mg | (31 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Portobello Mushroom
- 1 small onion
- 4 Tbsps Chives
- 400 grams Whole Wheat Spaghetti
- salt
- 5 Tbsps butter
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 1 splash lemon juice
- freshly grated Parmesan (to taste)
Preparation steps
1.
Clean mushrooms with a damp paper towel and cut into slices. Peel onion and chop very finely. Rinse chives and cut into rings.
2.
Cook spaghetti in plenty of boiling salted water according to package instructions until al dente. Drain well.
3.
Heat butter in a pan and cook mushrooms until all liquid has evaporated. Season with salt, pepper, nutmeg and lemon juice.
4.
Add spaghetti and heat through. Arrange on four plates. Garnish with chives and sprinkle with Parmesan. Serve.
