Tagliatelle with Porcini Mushrooms
Tagliatelle with Porcini Mushrooms - Autumnal mushroom pasta to enjoy
Healthy, because
Even smarter
Nutritional values
Porcini mushrooms contain large amounts of phosphorus. This mineral is good for teeth and bones and supports the cell structure. The mushrooms also provide plenty of iron, which is an important trace element and is needed for blood formation. This is especially interesting for vegans and vegetarians - as is their high quality protein, which makes them a great source of vegetable protein.
Tagliatelle with porcini mushrooms is a classic autumn dish. But also at other times of the year you can prepare this dish with dried porcini mushrooms and for example mushrooms, which are harvested all year round.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 9 ozs Vegetable broth
- 10 grams dried Porcini mushroom
- 14 ozs Tagliatelle
- salt
- 9 ozs fresh Porcini mushroom
- 1 onion
- 2 garlic cloves
- 4 stalks parsley
- 2 Tomatoes
- 2 Tbsps olive oil
- peppers
Preparation steps
Bring the broth to a boil, then add the dried porcini mushrooms. Remove from the heat and let the mushrooms reconstitute for 20 minutes, then drain.
Cook the pasta in boiling salted water according to the package directions until al dente.
While the pasta cooks, clean and slice the fresh porcini mushrooms. Peel and finely chop the onion and garlic. Rinse and dry the parsley, then chop the leaves. Rinse the tomatoes and remove the core. Quarter and finely dice.
Heat the oil in a pan. Sear the mushrooms over high heat. Add the onions and garlic to the pan, then season with salt and pepper. Coarsely chop the drained dry mushrooms and add approximately 3 ounces of the soaking liquid to the pan. Bring to a boil, reduce the heat, and simmer for 2-3 minutes. Stir in the tomatoes and parsley, then season to taste with salt and pepper. Add the cooked pasta, toss everything to combine, and serve.
