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Exotic Mushroom Pasta

Exotic Mushroom Pasta

With Garlic & Tarragon

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

482 kcal

Protein

:

16.9g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Cereals containing gluten
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2 unit(s)

Garlic Clove

½ bunch(es)

Tarragon

150 grams

Speciality Mushroom Mix

80 grams

Mangetout

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

15 grams

Mushroom Broth Paste

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2017 kJ

Energy (kcal)482 kcal

Fat13.7 g

of which saturates7.9 g

Carbohydrate71.8 g

of which sugars6.5 g

Dietary Fibre4.9 g

Protein16.9 g

Salt1 g

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

Instructions

1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Cut mushrooms into roughly 2cm pieces or separate the mushrooms from their stalks. Halve the mange tout.

2

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

3

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

4

Add the creme fraiche to your sauce along with the mangetout, stir to combine and bring to a simmer. 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. Remove from the heat.

5

Meanwhile, heat a drizzle of oil in another large frying pan on a medium-high heat. 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. Once golden, add the remaining garlic and cook stirring frequently for 1 minute. Remove from the heat.

6

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

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