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!
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.
Tenderstem Broccoli ®
Wheat Tagliatelle(ContainsCereals containing Gluten)
Worcester Sauce(ContainsCereals containing Gluten)
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.
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
Turn the heat down to medium and add the onion. Cook, stirring occasionally, until softened, 5 mins.
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.
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.
Toss the pasta and broccoli into the sauce (use whichever pan is larger to do this). Serve the pasta in bowls. Enjoy!