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Creamy Caramelised Onion Pappardelle

with a Hazelnut Crumb and Chives
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
751 kcal
Protein
: 
23.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Hazelnuts
  • Nuts
  • Cereals containing gluten
  • Milk
  • Egg
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

25 grams

Hazelnuts

(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

180 grams

Pappardelle

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove

40 grams

Onion Marmalade

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 bunch(es)

Chives

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)3140 kJ
Energy (kcal)751 kcal
Fat39 g
of which saturates19.3 g
Carbohydrate77.5 g
of which sugars16.9 g
Dietary Fibre7.3 g
Protein23.2 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Kettle
•Small Bowl
•Knife
•Large Frying Pan
•Colander
•Large Saucepan
•Grater
•Spatula
•Measuring Jug
•Medium Bowl

Instructions

1

a) Fill and boil your kettle.

b) Roughly chop the hazelnuts.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the hazelnuts and panko breadcrumbs, fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

e) Transfer to a small bowl, set aside.

2

a) Add the boiled water to a large saucepan with 0.5 tsp salt for the pasta.

b) Bring it back to a boil, then add the pappardelle (see ingredients for amount) to the water and cook until tender, 10 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Roughly chop the chives.

4

a) Add a drizzle of oil into the now empty frying pan, and pop back on medium-high heat.

b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min.

c) Pop the water (see ingredients for amount) and vegetable stock paste into the pan. Stir to combine.

d) Bring the mixture to a boil, turn the heat down slightly, and reduce by half, 3-4 mins.

5

a) Once the sauce has reduced, stir in the creme fraiche and peas with a good grind of black pepper. Stir until piping hot, 1-2 mins.

b) Pop the pappardelle, the cheese and half the chives into the sauce. Mix to coat. TIP: Add a splash of water if it looks dry.

c) Taste and season with salt and pepper, if needed.

6

a) Share the pasta between your bowls.

b) Top with the hazelnut crumb.

b) Finish with a scattering of the remaining chives.

Enjoy!

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