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Parmigiano and Parma Ham Filled Pasta
Parmigiano and Parma Ham Filled Pasta

Parmigiano and Parma Ham Filled Pasta

with Veggie 'Nduja Sauce, Charred Courgette and Rocket

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Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It pairs perfectly with the creamy filling of our Parmigiano Reggiano and Parma ham filled pasta.

Tags:
Spicy
•Calorie Smart
Allergens:
Cereals containing gluten
•Egg
•Milk
•Wheat

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

½ sachet(s)

Vegan ‘Nduja

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta**

(Contains: Cereals containing gluten, Egg, Milk, Wheat May contain traces of: Soya, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1924 kJ
Energy (kcal)460 kcal
Fat16.1 g
of which saturates8.5 g
Carbohydrate57.4 g
of which sugars15.7 g
Dietary Fibre6.9 g
Protein20.4 g
Salt3.9 g
Potassium32.6 mg
Calcium54.6 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Large Frying Pan
•Bowl
•Grater
•Colander
•Large Saucepan

Instructions

1

a) Boil a full kettle. 

b) Meanwhile, trim the courgette and slice into 1cm thick rounds.

c) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. 

2

a) While the courgette is cooking, peel and grate the garlic (or use a garlic press).

b) Once the courgette is cooked, season with salt and pepper, then transfer to a bowl. 

3

a) Add a drizzle more oil to the now frying empty pan, add the garlic and fry for 30 secs.

b) Stir in the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil then lower the heat and simmer the sauce until thickened slightly, 3-4 mins. 

4

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

b) Add the filled pasta and cook until tender, 3 mins.

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

5

a) Once your sauce has thickened, stir in the Italian style cheese.

b) Remove from the heat.

c) Taste and season with more salt, pepper and sugar to taste.

6

a) Gently stir the filled pasta and courgette into the sauce and share between your serving bowls. 

b) Top with the rocket and drizzle some olive oil over the leaves to finish.

Enjoy!

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