Pasta with Mushroom Sauce and Parmesan
Pasta with Mushroom Sauce and Parmesan - Simple, but so delicious: pasta with mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Mushrooms (as desired, such as shiitake, chanterelle)
- 1 garlic clove
- 1 shallot
- 2 Tbsps sunflower oil
- 400 grams Linguine
- salt
- 100 milliliters white wine
- 100 milliliters Vegetable broth
- 150 milliliters Soy creamer
- peppers
- 2 Tbsps Sour cream (40 grams)
- 1 pc Parmesan (40 grams)
Preparation steps
Trim the mushrooms and cut into slices. Peel the garlic and shallot and chop finely.
Heat 1 tablespoon sunflower oil in a pan and saute the mushrooms in it over medium heat for about 5 minutes. Remove and set aside.
Cook the linguine pasta according to package directions in boiling salted water until al dente.
For the sauce, heat the remaining sunflower oil in a pan and saute the shallot and garlic until soft over medium heat. Deglaze with white wine and let it reduce by about half. Pour in the broth and soy creamer and let simmer slightly until creamy.
Puree the sauce with an immersion blender, stir in the sour cream, and add the sauteed mushrooms. Season with salt and pepper.
Drain the pasta and add to the mushroom sauce. Spread the pasta with mushroom sauce on 4 plates and serve sprinkled with Parmesan.
