Tagliatelle with Mushroom Sauce
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Wild mushroom (such as Chanterelles, porcini, chestnuts)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 150 grams Crème fraiche
- 2 Tbsps Whipped cream
- 2 tsps lemon juice
- 400 grams Tagliatelle
- chopped Dill
Preparation steps
1.
Clean the mushrooms, and cut into smaller pieces if necessary.
2.
Peel and finely dice the onions and garlic.
3.
Cook the tagliatelle in boiling salted water according to the package directions until al dente.
4.
Heat the olive oil in a pan. Sear the mushrooms briefly. Add the onions and garlic, and sauté briefly. Season to taste with salt and pepper. Mix in the creme fraiche and cream, and stir until combined. Season to taste with salt, pepper, and lemon juice. Drain the pasta thoroughly. Transfer to plates, top with the mushroom sauce, garnish with the dill, and serve.
