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Italian Recipes

Truffle Mushroom Pasta with Chicken

Truffle Mushroom Pasta with Chicken

Truffle Mushroom Pasta with Chicken

with parsley and Italian cheese

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This linguine is creamy, cheesy and packed with Vitamin-rich mushrooms for a veggie-friendly meal that's you don't want to miss.

Tags:

Super Quick

•Protein Rich

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Mushrooms

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

5 grams

Parsley

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

1 sachet(s)

Vegetable Stock

125 grams

Cherry Tomatoes

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3074 kJ

Energy (kcal)735 kcal

Fat23.9 g

of which saturates13.4 g

Carbohydrate74.4 g

of which sugars8.5 g

Dietary Fiber5 g

Protein55.8 g

Cholesterol0 mg

Salt1.54 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking Steps

Boil the Pasta

1

Boil a large pot of salted water for the linguine.
When boiling, add the linguine to the water and bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, reserve a cup of pasta water then drain in a colander and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg

2

Roughly chop the mushrooms.
Place a large pan over high heat (without oil).
When hot, add the mushrooms to the pan. Season with salt and pepper. Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins.
Add the stock and tomatoes. Fry for 3-4 mins, until tomatoes are slighly softened.
Meanwhile, roughly chop the parsley (stalks and all).

NOTE: Adding chicken? Add to the hot pan along with the mushrooms and fry until cooked through, 8-10 mins.

Coat the Linguine

3

Add the drained pasta to the pan with the mushrooms, stirring until any liquid from the mushrooms is absorbed.
Remove the pan from the heat.
Add a splash of pasta water, the creme fraiche and truffle zest.
Mix well and season to taste with salt and pepper.

Divide and Serve

4

Divide the mushroom pasta between bowls.
Scatter the cheese and chopped parsley over the top.

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