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Ingredientes
- 200 g Dried Pappardelle Pasta
- 3 Large (about 280 g) Portobello Mushrooms, cleaned and diced
- 6 Large (about 260 g) Cremini Mushrooms, cleaned and diced
- 2 Medium Red Bell Peppers, seeded and diced
- 2 to 3 Tbsp Olive Oilâ¨
- 5 Cloves Garlic, chopped (you can use less garlic)
- â¨Â½ tsp Chili Flakesâ¨
- 2 Tbsp Chopped Fresh Italian Flat Parsley
- â¨A splash (2 Tbsp) of White Wine
- About 1 Tbsp of Freshly Squeeze Lemon Juiceâ¨
- Sea Salt to taste
- â¨Freshly Ground Black Pepper, to taste
- 2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or moreâ¨â¨
View Full Recipe at Seasaltwithfood
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 276g | |
| Calories 434 | |
| Calories from Fat 334 | 77% |
| Total Fat 37.69g | 47% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 215mg | 9% |
| Potassium 535mg | 15% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.85g | 6% |
| Protein 7.5g | 12% |
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