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Italian Recipes

Burrata, Parmigiano and Parma Ham Filled Pasta

Burrata, Parmigiano and Parma Ham Filled Pasta

Burrata, Parmigiano and Parma Ham Filled Pasta

with Veggie 'Nduja Sauce and Rocket

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Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It pairs perfectly with the creamy filling of our Parmigiano Reggiano and Parma ham filled pasta.

Tags:

Spicy

•Family Friendly

Allergens:

Cereals containing gluten

•Egg

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

½ sachet(s)

Vegan ‘Nduja

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta**

(Contains: Cereals containing gluten, Egg, Milk May contain traces of: Mustard, Soya)

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

20 grams

Wild Rocket

125 grams

Burrata

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2546 kJ

Energy (kcal)609 kcal

Fat30.7 g

of which saturates17.9 g

Carbohydrate55.4 g

of which sugars14.5 g

Protein25.9 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Garlic Press

•Medium Saucepan

•Colander

Instructions

Fry the Mushrooms

1

a) Boil a full kettle.

b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

c) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Start the Prep

2

a) While the mushrooms are frying, peel and grate the garlic (or use a garlic press).

Sauce Things Up

3

a) Once the mushrooms have browned, add the garlic and fry for 30 secs.

b) Stir in the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).

c) Simmer the sauce until thickened slightly, 3-4 mins.

Pasta Time

4

a) Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.

b) Add the filled pasta and cook until tender, 3 mins.

c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

Cheese Please

5

a) Once your sauce has thickened, stir the hard Italian style cheese through the sauce until melted. Drain the burrata, then carefully halve it.

b) Remove from the heat.

c) Taste and season with more salt, pepper and sugar to taste.

Serve Up

6

a) Gently stir your filled pasta through the sauce and share between your serving bowls.

b) Top with the burrata halves and rocket and drizzle some olive oil over the leaves to finish.

Enjoy!

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