Spaghetti with Mushroom-tomato Sauce
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.1 g | (54 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Whole Wheat Spaghetti
- salt
- 6 scallions
- 400 grams button Mushroom
- 6 Tomatoes
- 3 garlic cloves
- 2 Tbsps olive oil
- 2 tsps chopped thyme
- 2 Tbsps chopped parsley
- lemon juice
- freshly ground peppers
- 4 Tbsps Whipped cream
- thyme (for garnish)
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente. Trim scallions, rinse and cut into rings.
2.
Trim the mushrooms and cut into slices. Rinse tomatoes, remove seeds and chop. Peel garlic and cut into slices.
3.
Add scallions, mushrooms and garlic to a pan with hot oil and sauté for 3-4 minutes. Fold in chopped herbs, tomatoes and drained spaghetti and season with salt, lemon juice and pepper. Arrange on plates and serve topped with 1 tablespoon creme fraiche and thyme.
