Parma Ham and Bacon Parmesan Filled Pasta
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Parma Ham and Bacon Parmesan Filled Pasta

with Creamy Mushroom Sauce

Tags:
Under 650 calories
Family Friendly
Quick
Allergens:
Milk
Cereals containing gluten
Egg
Sulphites

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

75 grams

Creme Fraiche

(Contains Milk)

15 grams

Wild Mushroom Paste

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

Bacon Lardons

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2635 kJ
Energy (kcal)630 kcal
Fat34.3 g
of which saturates17.9 g
Carbohydrate54.4 g
of which sugars12.4 g
Protein25.9 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Large Frying Pan
Medium Saucepan
Colander

Instructions

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the bacon and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

3

a) Once the bacon and mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.

b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

c) Bring the sauce to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat. 

4

a) Meanwhile, pour the boiled water from the kettle into a saucepan with 0.5 tsp salt and bring back to the boil.

b) When boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

5

a) Once thickened, add the cheese to the bacon and mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Gently stir the cooked pasta through your creamy sauce.

6

a) Divide the filled pasta between your bowls and spoon over any remaining creamy bacon and mushroom sauce.

b) Serve the baby leaf salad alongside and drizzle over a little olive oil.

c) Drizzle the balsamic glaze over your pasta and salad.

Enjoy!

7

Step 2 MOD: If you’re adding bacon, add it to the pan with the mushrooms. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.