Tesco Finest fusilli with wild mushrooms and almond gremolata recipe

2 ratings

See method

  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 544 calories / serving

Ingredients

  • 320g Tesco Finest fusilli lunghi col buco pasta
  • 3tbsp olive oil
  • 2 garlic cloves
  • 100g Tesco Finest wild mushrooms
  • 250g Tesco Finest forester mushrooms
  • 30g (1oz) butter
  • a handful flatleaf parsley
  • 50g Tesco Finest Marcona almonds
  • 30g Tesco Finest parmigiano reggiano Parmesan

Each serving contains

  • Energy

    2285kj
    544kcal
    27%
  • Fat

    26g 36%
  • Saturates

    7g 36%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 65.9g Protein 16.2g Fibre 6.5g

Method

  1. Add the pasta to a large pan of salted, boiling water.
  2. Meanwhile, heat 2 tablespoons olive oil in a large frying pan. Add all the mushrooms and cook over a high heat, stirring often, for 2 minutes. Stir 1 crushed garlic clove in and cook for 2 minutes more. Transfer to a mixing bowl, season well and stir in the butter and half the parsley.
  3. Return the pan to a medium heat. Add the remaining tablespoon olive oil and the remaining garlic clove and cook for 30 seconds then add the almonds and remaining parsley. Cook for a minute or  two, stirring until the almonds begin to toast. Remove from the heat.
  4. Drain the pasta, reserving a few tablespoons of the cooking water. Tip the pasta back into the pan with the cooked mushrooms and the reserved pasta cooking water and combine. Stir the Parmesan into the almond mixture and spoon over the pasta.

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