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Serrano, Parmigiano and Parma Ham Filled Pasta
Serrano, Parmigiano and Parma Ham Filled Pasta

Serrano, Parmigiano and Parma Ham Filled Pasta

with Veggie 'Nduja Sauce 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
Allergens:
Milk
•Egg
•Cereals containing gluten

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.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

½ sachet(s)

Vegan ‘Nduja

2 slice(s)

Serrano Ham

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta**

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

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2015 kJ
Energy (kcal)482 kcal
Fat17.7 g
of which saturates8.9 g
Carbohydrate54.2 g
of which sugars13.4 g
Dietary Fibre6.4 g
Protein25.2 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Frying Pan
•Garlic Press
•Colander
•Large Saucepan

Instructions

Fry the Serrano and Mushrooms
1

a) Boil a full kettle.

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, lay the Serrano ham into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.

d) Put the frying pan back on high heat with a generous drizzle of oil.

e) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 6-8 mins.

Start the Prep
2

a) While the mushrooms are frying, peel and grate the garlic (or use a garlic press).

Sauce Things Up
3

a) Once the mushrooms have browned, add the garlic and fry for 30 secs.

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

c) Simmer the sauce until thickened slightly, 3-4 mins. 

Pasta Time
4

a) Meanwhile, pour the boiled water into a saucepan with 1/2 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 it sticking together.

Cheese Please
5

a) Once your sauce has thickened, stir the hard Italian style cheese through the sauce until melted.

b) Remove from the heat.

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

Serve Up
6

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

b) Snap the Serrano into shards.

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

Enjoy!

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