Quick and Easy

Tagliatelle with Mushroom Cream Sauce

4.7
Average: 4.7 (10 votes)
(10 votes)
Tagliatelle with Mushroom Cream Sauce
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
649
calories
Calories

Healthy, because

Even smarter

Nutritional values

Valuable nerve food are the mushrooms in this dish, because the contained B vitamins increase memory, good sleep and make the nerves strong. In particular, vitamin B3, also known as niacin, helps in energy production and ensures optimal functioning of muscles and nervous system.

Depending on your preference, the amount of fresh herbs can be increased and sprinkled over the dish when serving. A little nutmeg rounds off the taste of the sauce.

1 serving contains
(Percentage of daily recommendation)
Calorie649 cal.(31 %)
Protein20 g(20 %)
Fat30 g(26 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.3 μg(17 %)
Vitamin E1.5 mg(13 %)
Vitamin K23 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.3 mg(21 %)
Folate67 μg(22 %)
Pantothenic acid3.2 mg(53 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium800 mg(20 %)
Calcium101 mg(10 %)
Magnesium82 mg(27 %)
Iron3.2 mg(21 %)
Iodine25 μg(13 %)
Zinc2.4 mg(30 %)
Saturated fatty acids15.2 g
Uric acid134 mg
Cholesterol63 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Tagliatelle
salt
500 grams fresh button Mushroom
1 shallot
1 garlic clove
2 Tbsps olive oil
300 milliliters Whipped cream
½ tsp freshly chopped thyme
½ tsp freshly chopped parsley
peppers (freshly ground)
How healthy are the main ingredients?
Whipped creamolive oilthymeparsleysaltshallot

Preparation steps

1.

Cook the pasta in boiling salted water until al dente.

2.

Clean the mushrooms, wipe with a paper towel and cut into slices. Peel the shallot and garlic, and finely chop. Heat the oil in a pan and sweat the shallots and garlic until translucent. Add the mushrooms and cook until the liquid released from the mushrooms has evaporated. Add in the cream and herbs, and simmer for 5 minutes. Season to taste with salt and pepper.

3.

Drain the pasta, and divide into bowls. Top with the mushroom sauce, and serve immediately.

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