School Night Parma Ham Filled Pasta
with Creamy Mushroom Sauce
Ace the new school year with these crowd-pleasing and speedy recipes, perfect for fuelling studious brains and busy parents alike. This School Night Parma Ham Filled Pasta is ideal for your weeknight table and ready in under 25 minutes.
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
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
120 grams
Sliced Mushrooms
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Wild Mushroom Paste
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
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.
b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.
c) Bring the sauce to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat.
a) Meanwhile, pour the boiled water from the kettle into a saucepan with 1/2 tsp salt and bring back to the boil.
b) When boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.
c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
a) Once thickened, add the cheese and half the chives to the mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
b) Gently stir the cooked pasta through your creamy sauce.
a) Divide the filled pasta between your bowls and spoon over any remaining creamy mushroom sauce.
b) Serve the baby leaf salad alongside and drizzle over a little olive oil.
c) Drizzle the balsamic glaze over your pasta and salad. Sprinkle over the remaining chives.
Enjoy!
