Burrata, Parmigiano and Parma Ham Filled Pasta
with Veggie 'Nduja Sauce and Rocket
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.
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.
Ingredients
120 grams
Sliced Mushrooms
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 May contain Mustard, Soya)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
125 grams
Burrata
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
c) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) While the mushrooms are frying, peel and grate the garlic (or use a garlic press).
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, add 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.
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.
a) Once your sauce has thickened, stir the hard Italian style cheese through the sauce until melted. Drain the burrata, then carefully halve it.
b) Remove from the heat.
c) Taste and season with more salt, pepper and sugar to taste.
a) Gently stir your filled pasta through the sauce and share between your serving bowls.
b) Top with the burrata halves and rocket and drizzle some olive oil over the leaves to finish.
Enjoy!
