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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. pappardelle pasta (to make vegan, use fettucini)
- 1/4 cup butter (I use non-dairy butter)
- 1 Tbsp. olive oil
- 2 shallots (thinly sliceed)
- 4 oz. crimini mushrooms (or a handful, sliced in quarters)
- 1/4 tsp. ground ginger
- 1/4 tsp. sweet paprika
- 1/4 tsp. ground coriander
- 1/4 tsp. canela
- 1/4 tumeric (teapsooon)
- 1 pinch cayenne (or more depending on how spicy you want it)
- 1 pinch salt (and black pepper to taste)
- 2 handfuls spinach
- 1 tsp. saffron threads
- 3 pinches brown sugar
- 1/2 tsp. lemon zest
- 3 lemon (squeezes of)
- 1/4 cup pine nuts (toasted)
- 2 Tbsp. mint (chopped)
- 2 Tbsp. chives (chopped)
- white wine vinegar (drizzle of, if you made your meal too spicy by accident like I did)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium180mg8% |
| Potassium640mg18% |
| Protein11g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A40% |
| Vitamin C120% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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