Rutabaga Spaghetti with Mushrooms
Rutabaga Spaghetti with Mushrooms - Winter slim pasta alternative
Healthy, because
Even smarter
Nutritional values
Rutabaga turnips shine with many minerals, essential oils as well as vitamin C which makes them a real power vegetable. Protein components of buckwheat provide collagen-forming properties for firm skin and fight cellulite
Instead of rutabaga spaghetti, you can also make the pasta alternative from other vegetables. Zucchini, carrots or beet are also suitable. If chanterelles are not in season at the moment, you can also refine the turnip spaghetti with other mushrooms, for example porcini, mushrooms or herb mushrooms.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 shallot
- 2 garlic cloves
- 3 Tbsps olive oil
- 5 ¼ ozs Buckwheat
- 16 ozs Vegetable broth
- 28 ozs Rutabaga
- salt
- 18 ozs Chanterelle
- 4 sprigs thyme
- peppers
- 1 handful parsley
Preparation steps
Peel and finely dice the shallot and garlic. Heat half of the oil in a saucepan and sauté shallot and garlic cubes for 3 minutes over medium heat. Add buckwheat, sauté for 2 minutes, then deglaze with a little broth and cook, stirring occasionally, for about 20 minutes, gradually adding the remaining broth.
Meanwhile, peel rutabaga, cut into long thin strips with a spiral slicer, and cook rutabaga spaghetti in boiling salted water for about 3 minutes until al dente; then drain and drain again.
Meanwhile, clean the chanterelles, wash carefully and pat dry. Wash 2 thyme sprigs, shake dry and pluck off leaves. Heat the remaining oil in a pan. Fry the mushrooms in it over high heat for about 5 minutes until the liquid has evaporated. Mix in thyme and cook chanterelles for 3-5 minutes, season with salt and pepper.
Mix rutabaga spaghetti and buckwheat with mushrooms and heat for 2 minutes, then season to taste. Wash, chop and sprinkle parsley and remaining thyme.
