Tagliatele with Porcini Mushrooms and Radicchio
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
728
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle (or whole wheat)
- salt
- 500 grams Porcini mushroom
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- freshly ground peppers
- 1 smaller Radicchio (about 250 g)
- 2 Tbsps butter
Preparation steps
1.
Cook the tagliatelle in boiling salted water until al dente. Clean and thinly slice the mushrooms. Peel and finely chop the shallots and garlic. Sauté the mushrooms briefly in the oil over high heat, then remove from the pan. Add the shallots and garlic to the pan, sauté quickly, then deglaze with the white wine. Bring to a simmer, and stir in the cream and creme fraiche. Return the mushrooms to the pan and cook for 1-2 minutes. Season to taste with salt and pepper.
2.
Rinse, trim, and julienne the radicchio. Sauté quicklu in butter, season with salt, and mix in the drained tagliatelle. Transfer to plates, add the sliced mushrooms, and top with the sauce.
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