Parma Ham Filled Pasta
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Parma Ham Filled Pasta

with Bacon, Parmesan and Creamy Mushroom Sauce

Tags:
Calorie Smart
•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 Time30 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

British Smoked Bacon Lardons

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2638 kJ
Energy (kcal)630 kcal
Fat34.3 g
of which saturates17.9 g
Carbohydrate54.4 g
of which sugars12.4 g
Dietary Fiber4.6 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
•Medium Saucepan
•Large Frying Pan
•Colander

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

While the water boils, peel and grate the garlic (or use a garlic press).

2

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

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

3

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

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.

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

4

Meanwhile, when the water is boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and gently stir through to stop it sticking together.

5

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.

Gently stir the cooked pasta through your creamy sauce.

6

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

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

Drizzle the balsamic vinegar over your pasta and salad.

Enjoy!

7

Step 2 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan at the same time as the mushrooms. Stir-fry until browned, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.