Exotic Mushroom Pasta

Name: Exotic Mushroom Pasta With Garlic & Rosemary
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 150 Speciality Mushroom Mix; 1 Wild Mushroom Paste; 200 Rigatoni Pasta; 2 Garlic Clove**; 1 Flat Leaf Parsley; 75 Creme Fraiche; ½ Rosemary; 200 Water for the Sauce

With Garlic & Rosemary

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Looking for a quick and tasty midweek dinner option? Try cooking up our Mushroom Pasta With Garlic & Rosemary in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Speciality Mushroom Mix

Wild Mushroom Paste

200

Rigatoni Pasta

Garlic Clove**

Flat Leaf Parsley

Creme Fraiche

(Contains: Milk)

Rosemary

Not included in your delivery

200

Water for the Sauce

Nutritional information

Energy (kcal)542 kcal

Energy (kJ)2268 kJ

Fat14 g

of which saturates8 g

Carbohydrate85 g

of which sugars9 g

Protein17 g

Salt1.3 g

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

Utensils

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Colander

•Sautépan or large frying pan

•Bowl

Instructions

a) Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. b) Peel and grate the garlic (or use a garlic press). c) Roughly chop the parsley (stalks and all). d) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). e) Cut mushrooms into roughly 2cm pieces or separate the mushrooms from their stalks.

a) When the water is boiling, add the rigatoni and cook until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

a) Heat a drizzle of oil in a medium sauce pan on medium-high heat. b) When hot, add the rosemary and half the garlic. Cook stirring frequently for 1 minute. c) Add the water (see ingredients for amount) and mushroom paste, stir to dissolve and bring to a boil.

a) Add the creme fraiche to your sauce, stir to combine and bring to a simmer. b) Lower the heat and simmer until you have a rich,creamy sauce, 2-3 mins.TIP: Add a splash more water if the sauce is a little thick. c) Remove from the heat.

a) Meanwhile, heat a drizzle of oil in another large frying pan on a medium-high heat. b) When hot, add the exotic mushrooms and season with salt and pepper. Cook stirring frequently until starting to soften and turn golden brown, 2-3 mins. c) Once golden, add the remaining garlic and cook stirring frequently for 1 minute. Remove from the heat.

a) When ready to serve, add the cooked rigatoni to your creamy sauce, mix together and re-heat until everything is piping hot. b) Share between your bowls. c) Sprinkle over the chopped parsley and top with the garlicky mushrooms. Enjoy!