HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Tagliatelle And Toasted Pine Nuts
Creamy Mushroom Tagliatelle and Toasted Pine Nuts

Creamy Mushroom Tagliatelle and Toasted Pine Nuts

with Asparagus and Balsamic Tomato Rocket Salad

Read more


Tags:Under 600 calories
Allergens:MilkSulphitesCeleryEggCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Portobello Mushroom

150 grams

Speciality Mushroom Mix

150 grams

Asparagus Bundles

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


1 sachet

Balsamic Vinegar


15 grams

Pine Nuts

1 sachet

Mushroom Broth Paste

10 grams

Vegetable Stock Paste


200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing gluten)

150 grams

Soured Cream


20 grams


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2320 kJ
Energy (kcal)555 kcal
Fat31.0 g
of which saturates13.0 g
Carbohydrate46 g
of which sugars9.0 g
Protein20 g
Salt2.05 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil with 1/2 tsp of salt (this is for your pasta later on). Thinly slice the portobello mushrooms. Tear the yellow and grey oyster mushrooms into smaller pieces (the colours are the hint - the grey is the larger version). Cut the shiitake and chestnut into quarters. Trim the bottom 2cm off of the asparagus and discard. Chop into 3 pieces. Halve the tomatoes. Peel and grate the garlic (or use a garlic press). Grate the cheese.


Pop the balsamic vinegar into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and add the tomatoes. Mix together and set aside.


Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove the nuts to a bowl and pop your pan back on medium-high heat with a drizzle of oil.


Add the exotic mushrooms to the pan and stir-fry for 2 mins, then add the portobello mushrooms too and season with salt and pepper. Stir-fry the mushrooms until nicely browned, 5-6 mins, then stir in the garlic and cook for 1 more min. Add the water for the sauce (see ingredients for amount) along with the mushroom broth paste and vegetable stock paste. Stir together, bring to the boil and simmer until the liquid has reduced by half, 2-3 mins.


Meanwhile, add the tagliatelle and asparagus to the boiling water and cook until tender, 3-4 mins. While the pasta cooks and once the sauce has reduced, stir in the soured cream and bring to the boil then remove the pan from the heat. When the tagliatelle and asparagus is ready, drain and add to the mushroom sauce.


Add the rocket to the bowl with the tomatoes and toss to coat. Serve the pasta in large bowls with the salad alongside. Sprinkle the cheese over the pasta and finish with the pine nuts and a grind of black pepper. Enjoy!