Spaghetti with Mushrooms
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
608
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 1 onion
- 1 Red chili pepper
- 300 grams mixed Mushrooms (such as chanterelle or boletus)
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- peppers (freshly ground)
- 1 garlic clove
- 150 milliliters Whipped cream
- 2 Tbsps freshly chopped Fresh herbs (such as parsley and basil)
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Cook the spaghetti in salted boiling water until al dente. Drain reserving some pasta water. Peel and finely chop the onion. Rinse, deseed and chop the chile. Clean the mushrooms with a damp paper towel and slice.
2.
Heat 2 tablespoons of the oil in a skillet. Add the onion and chile and sauté for 2 minutes. Add the mushrooms and fry until golden, about 2-3 minutes. Deglaze the pan with the white wine and season with salt and pepper. Set aside.
3.
Peel and finely chop the garlic and sauté in the remaining oil until fragrant. Pour in the cream. Add the cooked spaghetti and herbs, and toss to combine (add some of the reserved pasta water if necessary). Season with salt. Toss the mushroom mixture with the pasta. Serve garnished with Parmesan.
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