Noodle Casserole with Mushrooms, Bacon and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 52.1 μg | (87 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 10 grams dried Porcini mushroom
- 1 carrot
- 1 Parsnip
- 1 stalk Leeks
- 1 onion
- 50 grams Pancetta (sliced)
- 400 grams button Mushroom
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- 400 grams Orecchiette pasta
- 250 grams Crème fraiche
- 150 milliliters milk
- 3 eggs
Preparation steps
Soak the porcini mushrooms in 75 ml (approximately 1/3 cup) of water according to package directions. Peel the carrot and parsnip and cut diagonally into slices. Trim, rinse and thinly slice the leeks. Peel the onion and cut into rings. Cut the bacon into strips. Trim and slice the button mushrooms. Drain the porcini mushrooms, reserving the mushroom water, and finely chop the mushrooms.
Sauté the onion with porcini mushrooms and bacon in butter. Add the button mushrooms and sauté for a few minutes. Add the carrot and parsnip and deglaze with the broth and the porcini water. Simmer about 5 minutes until the liquid evaporates. Add the leeks and season with salt and pepper. Remove from heat.
Preheat the oven to 200°C (approximately 400°F) upper and lower heat.
Cook the pasta in boiling salted water until al dente. Drain and mix with the vegetables. Pour into a gratin dish.
Mix the crème fraiche with the milk and the eggs and season with salt and pepper. Pour over the pasta and mushroom mixture and bake 35-40 minutes in the oven. Remove from the oven and serve.
