Spicy Pork with Mushrooms and Pappardelle
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
823
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork
- 1 Tbsp clarified butter
- 1 onion
- 250 grams Chanterelle
- 100 grams button Mushroom
- salt
- peppers (freshly ground)
- 125 milliliters white wine
- 250 milliliters Gravy
- 100 milliliters Whipped cream
- 1 pinch sugar
- 2 tsps Mustard
- 2 sprigs Tarragon (finely chopped)
- 2 sprigs parsley (finely chopped)
- 400 grams Tagliatelle
Preparation steps
1.
Sauté pork in a large frying pan with butter. Peel the onion and chop finely. Wipe mushrooms with kitchen towels, tear or cut in half and add along with the onion to the pork. Cook while stirring and season with salt and pepper. After several minutes, pour in the white wine. Add gravy and cream and simmer until thickened. Season to taste with mustard, sugar, salt and pepper. Cook pappardelle in plenty of salted water until al dente and drain, setting aside some of the cooking water. Mix the pasta with 1 tablespoon butter, half of the herbs and 2-3 tablespoons of cooking water.
2.
Arrange the pork with the sauce and the pasta on plates and sprinkle with the remaining herbs. Serve immediately.
