Tagliatelle with Mushroom Sauce and Walnuts
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
708
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- freshly ground peppers
- 600 grams Porcini mushroom
- 1 onion
- 1 pc fresh ginger (large knob)
- 2 Tbsps Walnut oil
- 2 Tbsps cold butter
- 150 milliliters instant Broth
- 100 grams Crème fraiche
- 4 Tbsps chopped Walnut
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Clean the mushrooms and slice lengthwise. Peel the onion and ginger. Finely chop the onion and thinly slice the ginger.
3.
Heat the oil in a pan. Sauté the onion, ginger, and mushrooms for medium heat for 5 minutes, stirring occasionally.
4.
Drain the pasta and mix with the butter. Mix the broth into the mushroom mixture, and stir in the sour cream. Heat briefly, and season to taste with salt. Transfer the pasta to plates, and top with the mushroom sauce. Garnish with the nuts.
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