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Tagliatelle with Cream Sauce and Mushrooms
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 40 mins
Calories:
367
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 37.6 μg | (84 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil
- 4 cloves garlic cloves (chopped)
- 2 Tbsps Italian parsley (finely chopped)
- 2 Tbsps thyme (finely chopped plus extra sprigs for garnish)
- 6 cups mixed Porcini mushroom (sliced thick)
- 1 ½ cups dry white wine
- 1 cup heavy cream
- ¼ tsp Nutmeg (freshly grated)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 0.333 cup Parmesan (grated)
- 16 ozs Pasta (i.e. Tagliatelle)
Preparation steps
1.
Saute olive oil, garlic, parsley and thyme over medium heat until fragrant. Add mushrooms, cover and cook for 5 to 7 minutes, stirring occasionally. Add wine and simmer until the liquid is evaporated. Add heavy cream, nutmeg, and season with salt and pepper, to taste. Simmer for 20 minutes. You can add a little milk if sauce becomes to thick.
2.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta and add the mushroom cream sauce to the pasta. Toss to coat. Divide between bowls or plates. Garnish with Parmesan cheese, and thyme sprigs. Serve.
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