Tagliatelle with Mushroom and Tomato Sugo
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 5 Tomatoes
- 2 garlic cloves
- 350 grams mixed Mushrooms (such as chanterelles and porcini)
- 2 Tbsps olive oil
- freshly ground peppers
- 4 sprigs marjoram
- freshly grated Parmesan (to sprinkle)
Preparation steps
1.
Cook the tagliatelle in salted water until al dente. Cut out tomato stems and scald the tomatoes in hot water. Peel and cut into wedges.
2.
Peel garlic and chop finely. Trim the mushrooms. Depending on size, leave whole or cut into slices. Fry in hot oil with the garlic until golden brown, 2-3 minutes.
3.
Rinse marjoram leaves, pluck, chop coarsely (leaving a few whole for garnish) and add to the mushrooms along with the tomatoes. Season with salt and pepper.
4.
Drain tagliatelle, add to sauce, toss and transfer to plates or bowls. Garnish with the remaining marjoram and serve sprinkled with Parmesan.
