Spaghetti with Creamy Mushroom Sauce
Spaghetti with Creamy Mushroom Sauce - A classic that is well received repeatedly.
Healthy, because
Even smarter
Nutritional values
Especially whole grain spaghetti, which is firm to the bite, contains a lot of fibre and complex carbohydrates, which keep our blood sugar level stable and train our intestines. Only when spaghetti is cooked softly does it contain a lot of readily available carbohydrates that raise the blood sugar level. The mushrooms also provide ballast substances which satiate well and sustainably.
If there are any spring onions left over, they taste super small cut on a bread with cream cheese or in a chili con carne salad! Or you can prepare double the amount of the dish and freeze it. Even after reheating at high temperatures it still tastes wonderful. This keeps microorganisms at bay.
If you like to cook without alcohol, you can prepare the recipe with 1-2 tablespoons of juice of one lemon and leave out the wine.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Spaghetti
- salt
- 500 grams button Mushroom
- 4 scallions
- 6 sprigs thyme
- 1 garlic clove
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 250 grams cream cheese (3% fat)
- peppers
- 1 pc Parmesan (40 g)
Preparation steps
Cook the spaghetti in boiling salted water according to the package directions until al dente.
Clean the mushrooms and cut into pieces. Rinse and wipe the scallions, then thinly slice on a bias. Seat aside some of the green parts for garnish. Rinse and dry the thyme. Remove the leaves from 3 sprigs. Chop the leaves, and set the remaining thyme aside.
Peel and finely chop the garlic. Heat the oil in a pan. Sauté the garlic with the scallions and mushrooms over high heat for 1-2 minutes. deglaze with the wine. Add the chopped thyme and cream cheese, and simmer over medium heat for 2-3 minutes. If necessary, add in a little of the pasta cooking water. Season to taste with salt and pepper.
Drain the pasta and place on 4 plates. Top with the mushrooms mixture. Shave the parmesan cheese over the top, then garnish with the reserved scallions and thyme.
