Truffled Beef Tagliatelle
in a mushroom sauce
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Egg(s) not included
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Egg
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
65 grams
Creme Fraiche
(Contains: Milk)
150 grams
Mushrooms
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
1 sachet(s)
Truffle Zest
250 grams
Irish Beef Strips
2 unit(s)
Garlic
Not included in your delivery
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat20.7 g
of which saturates9.5 g
Carbohydrate89.6 g
of which sugars3.8 g
Dietary Fiber4.6 g
Protein51.9 g
Salt1.6 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.
Cooking steps
1
- Boil a large pot of salted water for the tagliatelle.
- Season the beef with salt and pepper.
2
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove once cooked.
3
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs.
- Fry until crispy, 4-5 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
4
- When the water boiling, add the tagliatelle and bring back to the boil.
- Cook until tender, 3-4 mins. Once cooked reserve some pasta water and drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
5
- Meanwhile, place another pan over high heat with a drizzle of oil.
- Add the mushrooms and garlic. Season with salt and pepper and fry until browned, stirring, 5-6 mins.
- Meanwhile, take 1 egg (per 2P) and separate the yolk from the white (reserve the white to use later). Whisk the yolk, creme fraiche and truffle zest together.
- Once the mushroom is cooked, remove the pan from the heat. Stir through the truffle sauce and drained pasta.
- Add a splash of pasta water to loosen if necessary. Season to taste with salt and pepper.
6
- Divide the truffle mushroom pasta between plates.
- Serve the beef and crispy breadcrumbs on top.
