Tagliatelle with Mushroom and Tomato Sugo

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Tagliatelle with Mushroom and Tomato Sugo
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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)
Calorie452 cal.(22 %)
Protein19 g(19 %)
Fat8 g(7 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.7 mg(14 %)
Vitamin K21 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.3 mg(21 %)
Folate87 μg(29 %)
Pantothenic acid2.5 mg(42 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C24 mg(25 %)
Potassium803 mg(20 %)
Calcium107 mg(11 %)
Magnesium83 mg(28 %)
Iron3.2 mg(21 %)
Iodine22 μg(11 %)
Zinc2.4 mg(30 %)
Saturated fatty acids2 g
Uric acid123 mg
Cholesterol4 mg
Complete sugar4 g

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)
How healthy are the main ingredients?
Mushroomolive oilmarjoramsaltTomatogarlic clove

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.