VegetarianHealthyLow in saturated fat1 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
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Ingredients
2 tsp Essential Butter
500g Essential Mushrooms, thickly sliced
1/2 x 500g pack fresh Essential Tagliatelle
2 clove/s garlic, chopped
25g pack flat leaf parsley, leaves finely chopped
1 Essential Lemon, scrubbed, zested, juice of ½, rest in wedges
50g Essential French Soft Goat's Cheese, more if liked
Method
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.
Cook’s tip
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,978kJ/ 470kcals
Fat
12g
Saturated Fat
6.4g
Carbohydrates
68g
Sugars
2.5g
Fibre
5.9g
Protein
19g
Salt
0.4g
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