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

Parma Ham and Parmesan Filled Pasta

with Creamy Mushroom Sauce

This Parma Ham and Parmesan Filled Pasta is ideal for your weeknight table and ready in under 25 minutes. An easy creamy sauce gains earthy depth of flavour from the mushrooms, making it perfect for the colder months.

Tags:
Family Friendly
Calorie Smart
Allergens:
Milk
Cereals containing gluten
Egg
Wheat
Sulphites

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 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: Milk, Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)

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

Nutritional information

Energy (kJ)2180 kJ
Energy (kcal)521 kcal
Fat26.2 g
of which saturates15.1 g
Carbohydrate54.5 g
of which sugars13.3 g
Dietary Fibre4.4 g
Protein19.2 g
Salt3 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 mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

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. 

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 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 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!

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