Penne with Mushrooms and Sage
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 1 shallot
- 2 garlic cloves
- 300 grams fresh Porcini mushroom
- 2 sprigs Sage
- 2 Tbsps olive oil
- 5 Tbsps Basil pesto (jarred)
- freshly ground peppers
Preparation steps
1.
Cook the penne in boiling salted water for 10-15 minutes until al dente.
2.
Peel and finely chop the shallot and garlic. Clean and chop the mushrooms. Rinse and dry the sage, then remove the leaves from the stems.
3.
Heat the oil in a pan and sweat the shallot and garlic until translucent. Add the mushrooms and sage, and cook another 3-4 minutes.
4.
Drain the pasta and mix with the pesto and the mushroom mixture. Season to taste with salt and pepper, and serve in bowls.
