Truffled Turkey Tagliatelle
in a mushroom sauce0.0(0)
Calories
:Â
856 kcalProtein
:Â
66.3g proteinDifficulty
:Â
EasyQuick
Family Friendly
Egg(s) not included
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Egg
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
110 grams
Creme Fraiche
(Contains: Milk)
150 grams
Mushrooms
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard, May contain traces of allergens, Cereals containing gluten, Egg, Wheat)
1 sachet(s)
Truffle Zest
320 grams
Irish Turkey Breast
2 unit(s)
Garlic
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3581 kJ
Energy (kcal)856 kcal
Fat26.2 g
of which saturates13.1 g
Carbohydrate88.4 g
of which sugars1.4 g
Dietary Fiber4.6 g
Protein66.3 g
Cholesterol7 mg
Salt0.9 g
Trans Fat0.1 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 turkey with salt and pepper.
2
- Beat one egg (per 2P) in a medium bowl.
- Pop the breadcrumbs into another bowl, season with salt and pepper.
- Dip the turkey into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
3
- Pop a large pan over high heat with enough oil to completely coat the bottom.
- Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- When the water is 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.
- Slice the crumbed turkey and serve on top.
- Finish with a sprinkling of cheese.
