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Mushroom Tagliatelle

Mushroom Tagliatelle

with Stroganoff Sauce and Broccoli

veggie
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Long day? Too tired to cook? We know the feeling. With just 20 minutes hands-on cooking time, this deliciously simple dish is the perfect thing to knock together if you’re in a hurry to get dinner on the table. This creamy tagliatelle is the thing pasta dreams are made of!

Allergens:Cereals containing GlutenCeleryMilk

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Tenderstem Broccoli ®

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Onion

½ unit(s)

Lemon

200 grams

Wheat Tagliatelle

(ContainsCereals containing Gluten)

2 tbsp

Tomato Ketchup

(ContainsCelery)

1.5 tsp

Mild Paprika

1 tbsp

Worcester Sauce

(ContainsCereals containing Gluten)

1 pot(s)

Sour Cream

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat16.0 g
of which saturates9.0 g
Carbohydrate92 g
of which sugars19.0 g
Protein22 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Cut the tenderstem® broccoli in half widthways. Thinly slice the mushrooms. Halve, peel and finely chop the onion. Zest the lemon. Put a large saucepan of water with a pinch of salt on to boil for the pasta.

2

Heat a splash of oil in a frying pan over high heat. Add the mushrooms and a pinch of salt and fry until browned, stirring occasionally, 5 mins. TIP: You don't want to overcrowd the pan as the mushrooms will sweat

  • do this in batches if you need to.
3

Turn the heat down to medium and add the onion. Cook, stirring occasionally, until softened, 5 mins.

4

Add the tagliatelle to the pan of boiling water. After 3 mins, add the broccoli to the same pan. Cook for a further 3-4 mins, until the broccoli and pasta are both cooked, then drain in a colander.

5

Once the onion has softened, turn the heat to low. Add the ketchup, paprika, water (see ingredients for amount), a squeeze of lemon juice, a pinch of lemon zest and the Worcester sauce. Stir and cook for a few mins to thicken up. Add salt and pepper to taste. When there is only a little liquid left, add the sour cream and give everything a good stir.

6

Toss the pasta and broccoli into the sauce (use whichever pan is larger to do this). Serve the pasta in bowls. Enjoy!