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Tesco Finest fusilli with wild mushrooms and almond gremolata recipe

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A real treat - this tasty mushroom pasta recipe uses a mix of wild forest mushrooms for a combination of flavours and textures. Make your sauce with Parmesan and reserved pasta water for a glossy, savoury coating that you won't forget anytime soon! See method

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

Ingredients

320g Tesco Finest fusilli lunghi col buco pasta
3 tbsp 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

If you haven't got fusilli, try using penne or another short pasta

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

Add the pasta to a large pan of salted, boiling water.
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.
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.
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.

See more Pasta recipes