Creamy Wild Mushroom, Ricotta & Thyme Tagliatelle

  • cooking time
    20 m
  • calories per serve
    425 cal
  • serves
    6
150 g
light ricotta
1/2 cup (125mL)
CARNATION Lite Cooking Cream
1/2 cup (40g)
parmesan, finely grated, plus extra to serve
zest of 1 lemon
2 tsp
chopped thyme leaves
2 tbsp
extra-virgin olive oil
400 g
mixed wild mushrooms (such as pine and Swiss brown), coarsely chopped
3
garlic cloves, crushed
400 g
tagliatelle
2 cups (40g)
rocket
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
208 g
1780
18.6
16.8
6.8
48
2.4
92
2.5
146
Average Quantity
per:
100 g
854
8.9
8.1
3.3
22.9
1.2
44
1.2
70

Method

  1. Combine ricotta, Lite Cooking Cream, parmesan, lemon rind and thyme in a small bowl, season to taste and set aside.

     

  2. Heat oil in a large frying pan over high heat, add mushrooms and cook for 5 minutes or until golden. Add garlic and cream mixture, cook for a further 2 minutes.

  3. Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain; toss through rocket and mushroom mixture; season to taste. Serve hot with sour dough bread and a large green leafy salad.

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