Mushroom cream pasta
Pasta with champignons browned in butter and simmered in cream with thyme and parmesan.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 833 kcal
- Protein
- 27.1 g
- Carbohydrates
- 88.8 g
- Fat
- 42.1 g
- Fiber
- 5.9 g
Per serving
- Calories
- 833 kcal
- Protein
- 27.1 g
- Carbohydrates
- 88.8 g
- Fat
- 42.1 g
- Fiber
- 5.9 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 413.6 mcg
- C
- 6.1 mg
- D
- 0.7 mcg
- E
- 0.3 mg
- K
- 1.6 mcg
- B9
- 7.6 mcg
- B12
- 0.4 mcg
- Fe
- 1.6 mg
- Ca
- 236.8 mg
Ingredients
- Wheat pasta — 100 g
- Champignon — 150 g
- Heavy cream — 70 g
- Onion — 40 g
- Garlic — 5 g
- Butter — 12 g
- Parmesan — 20 g
- Thyme — 1 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Slice the champignons.
- Dice the onion.
- Mince the garlic.
- Grate the parmesan.
- Boil the pasta in salted water until al dente and drain it.
- Melt the butter in a skillet over medium heat.
- Fry the champignons for 7 minutes until the liquid evaporates.
- Add the onion and cook for 4 minutes.
- Add the garlic and thyme and cook for 1 minute.
- Pour in the cream and simmer for 4 minutes.
- Season with the salt and black pepper and add the pasta.
- Sprinkle with the parmesan and serve hot.