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£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the butter in a large frying pan and add the mushrooms. Season, then fry over a high heat for 7-10 minutes, until golden. Meanwhile, cook the pasta according to pack instructions.
Stir the garlic into the mushrooms, cook for a few seconds, then remove the pan from the heat. Mound the parsley and lemon zest on top and set aside.
Reserve 6 tbsp of the pasta cooking water, then drain. Toss the pasta, reserved cooking water, goat’s cheese, lemon juice and seasoning together to make a creamy sauce. Fold the parsley and zest through the mushrooms, then serve on top of the pasta with lemon wedges for squeezing over.
Fresh pasta freezes well. Squash the air from the remainder of the pack of tagliatelle and seal. Freeze for up to 1 month, then cook straight from frozen.
Typical values per serving when made using specific products in recipe
Energy | 1,978kJ/ 470kcals |
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Fat | 12g |
Saturated Fat | 6.4g |
Carbohydrates | 68g |
Sugars | 2.5g |
Fibre | 5.9g |
Protein | 19g |
Salt | 0.4g |
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