Tagliatelle with Mushroom Cream Sauce
Healthy, because
Even smarter
Nutritional values
Valuable nerve food are the mushrooms in this dish, because the contained B vitamins increase memory, good sleep and make the nerves strong. In particular, vitamin B3, also known as niacin, helps in energy production and ensures optimal functioning of muscles and nervous system.
Depending on your preference, the amount of fresh herbs can be increased and sprinkled over the dish when serving. A little nutmeg rounds off the taste of the sauce.
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 500 grams fresh button Mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 300 milliliters Whipped cream
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped parsley
- peppers (freshly ground)
Preparation steps
Cook the pasta in boiling salted water until al dente.
Clean the mushrooms, wipe with a paper towel and cut into slices. Peel the shallot and garlic, and finely chop. Heat the oil in a pan and sweat the shallots and garlic until translucent. Add the mushrooms and cook until the liquid released from the mushrooms has evaporated. Add in the cream and herbs, and simmer for 5 minutes. Season to taste with salt and pepper.
Drain the pasta, and divide into bowls. Top with the mushroom sauce, and serve immediately.
