Creamy Mushroom Tagliatelle and Toasted Pine Nuts
with Asparagus and Balsamic Tomato Rocket Salad
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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.
Ingredients
2
Portobello Mushrooms
150
Speciality Mushroom Mix
150
Asparagus
125
Baby Plum Tomatoes
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
15
Pine Nuts
15
Mushroom Broth Paste
10
Vegetable Stock Paste
(Contains Celery)
200
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
150
Soured Cream
(Contains Milk)
20
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
150
Water for the Sauce
Nutritional information
Utensils
Instructions
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!
