Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
46
High
Nutrition per serving
Calories630.6 kcal (32%)
Total Fat20.2 g (29%)
Carbs83.8 g (32%)
Sugars8 g (9%)
Protein24.9 g (50%)
Sodium598.7 mg (30%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the past in salted boiling water for 8-10 minutes, or until al dente. Drain and set aside.
Step 2
While pasta is cooking, heat oil and butter in large frying pan over medium heat.
Step 3
Add the garlic, mushrooms, pancetta and pepper and cook for 6-8 minutes, or until the mushrooms are golden and the pancetta is crisp.
Step 4
Mix the sour cream, stock and nutmeg together in a medium bowl and add to the mushroom mixture. Increase heat to high and bring to a simmer.
Step 5
Add the pasta and cavolo nero to the pan and toss to coat.
Step 6
Divide the past among four bowls and top with parmesan to serve.
Notes
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Easy
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Go-to
Makes leftovers
