Classic Vegetarian Dish
Penne Pasta with Wild Mushrooms
in a cream sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 10.39 g | (11 %) | ||
| Fat | 20.26 g | (17 %) | ||
| Carbohydrates | 41.84 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.72 g | (6 %) |
more nutritional values
| Vitamin A | 368.13 mg | (46,016 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.98 mg | (8 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 8.13 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113.76 μg | (38 %) | ||
| Pantothenic acid | 1.97 mg | (33 %) | ||
| Biotin | 2.04 μg | (5 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 9.28 mg | (10 %) | ||
| Potassium | 763.03 mg | (19 %) | ||
| Calcium | 98.11 mg | (10 %) | ||
| Magnesium | 76.83 mg | (26 %) | ||
| Iron | 2.73 mg | (18 %) | ||
| Iodine | 9.29 μg | (5 %) | ||
| Zinc | 2.46 mg | (31 %) | ||
| Saturated fatty acids | 11.64 g | |||
| Cholesterol | 63.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Wild mushrooms (food group)
- 1 handful baby Spinach
- 1 white onion
- 2 cloves garlic cloves
- 1 Tbsp butter
- 3 ozs dry white wine
- 6 ozs Whipped cream
- salt
- freshly ground peppers
- 14 ozs Penne
Preparation steps
1.
Thoroughly clean the mushrooms. Depending on the size of the mushrooms, leave whole or cut into pieces. Rinse, trim, and dry the spinach. Peel and finely dice the onion and garlic. Heat the butter in a pan, and sauté both until translucent. Add the mushrooms, and sauté until golden brown. Mix the spinach into the wine, sauté briefly, then add the wine. Bring to a boil, then add the cream. Season to taste with salt and pepper, and simmer for 10 minutes until thickened slightly.
2.
Cook the penne in boiling salted water until al dente. Drain thoroughly, then arrange on plates. Top the penne with the sauce and serve.
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