with Italian cheese
Tender fiorelli stuffed with a rich mushroom filling is allowed to shine in this dish with the help of a simple yet delicious pomodoro sauce.
Allergens
Utensils
Tags
Cherry Tomatoes
250 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Passata
1 pack(s)
Grated Italian Style Hard Cheese
20 grams
Creme Fraiche
110 grams
Fresh Mushroom Fiorelli
300 grams
Dried Oregano
1 sachet(s)
Tomato Pesto
1 sachet(s)
Oil
1 tbsp
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 5-6 mins.
- Once cooked, reserve a cup of pasta water then drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the pasta is in the water, do not allow it to boil anymore, otherwise it will burst.
- While the pasta cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and oregano and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the pesto, passata, creme fraiche, a splash of pasta water and ½ tsp sugar (per 2P).
- Simmer until thickened, 4-5 mins.
TIP: Add a splash of water if the sauce becomes too thick.
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the fiorelli through the sauce to coat and allow to warm through (take care not to break the pasta).
- Divide your pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese.
3530
kJ
Energy (kJ)
844
kcal
Energy (kcal)
43.8
g
Fat
15.7
g
of which saturates
85.8
g
Carbohydrate
18.4
g
of which sugars
8.5
g
Dietary Fiber
20.3
g
Protein
7
mg
Cholesterol
7.79
g
Salt
