Creamy Mushroom and Truffle Pasta
with Balsamic Rocket Salad
Tags:
Veggie
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg
•Sulphites
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
180 grams
Sliced Mushrooms
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)3160 kJ
Energy (kcal)755 kcal
Fat39.4 g
of which saturates23.9 g
Carbohydrate76.9 g
of which sugars10.4 g
Dietary Fibre3.6 g
Protein23.4 g
Salt1.8 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Frying Pan
•Large Saucepan
Cooking Instructions and Tips
1
- Boil a full kettle.
- Next, heat a drizzle of oil in a large frying pan on high heat.
- When hot, add the mushrooms. Season with salt and pepper.
- Sitr-fry until browned, 5-6 mins.
2
- Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt. Bring to a boil.
- Add the spaghetti to the water. Cook until tender, 8 mins.
3
- Stir the creme fraiche, vegetable stock paste and water (see pantry) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly reduced, 1-2 mins.
- Add the spinach in handfuls so it’s piping hot, 1-2 mins.
- Once the pasta is cooked, drain.
- Stir the pasta, butter (see pantry) and half the cheese into the sauce. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.
4
- Divide the pasta between bowls. Sprinkle with the remaining cheese and the truffle zest.
- Top with the rocket and drizzle the balsamic glaze drizzled over to finish.
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