Pappardelle with Porcini Mushrooms
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 15.1 g | (50 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Bell pepper
- 2 onions
- 4 Tbsps butter
- 250 milliliters Vegetable broth
- 100 milliliters white wine
- 500 grams Porcini mushroom
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 400 grams Tagliatelle
- 1 tsp sugar
- 2 tsps lemon juice
- 2 tsps spicy ground paprika
- 2 Tbsps chopped parsley
Preparation steps
1.
Quarter the peppers, and remove the seeds. Peel with a vegetable peel and dice. Peel and finely chop the onions. Sauté half of onion the peppers in the butter. add the broth and wine, cover, and simmer gently for 15 minutes. Clean the mushrooms, thickly slice, and sauté in the olive oil with the remaining onion for 5 minutes over medium heat. Season to taste with salt and pepper.
2.
Cook the pasta until al dente in boiling salted water.
3.
Puree the pepper mixture, and season to taste with salt, pepper, sugar, lemon juice, and paprika.
4.
Drain the pasta and mix with the mushrooms. Top with the pepper sauce, and garnish with the parsley.
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