Parma Ham and Parmesan Filled Pasta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Parma Ham and Parmesan Filled Pasta

Parma Ham and Parmesan Filled Pasta

with Creamy Mushroom Sauce

Looking for a quick and tasty midweek dinner option? Try cooking up our Parma Ham and Parmesan Filled Pasta in just 20-25 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Quick
Family Friendly
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)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)2147 kJ
Energy (kcal)513 kcal
Fat25.2 g
of which saturates15 g
Carbohydrate53.5 g
of which sugars12.3 g
Protein18.2 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Pan
Medium Saucepan
Colander

Instructions

Get Prepped
1

a) Boil a full kettle.

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

Fry the Mushrooms
2

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

b) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Simmer the Sauce
3

a) Once the 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. 

Cook the Pasta
4

a) Meanwhile, pour the boiled water from the kettle into a saucepan with 1/2 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.

Cheese Please
5

a) Once thickened, add the cheese to the 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.

Serve
6

a) Divide the filled pasta between your bowls and spoon over any remaining creamy 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!