A deliciously "meaty", flavour-packed pasta sauce, using a mix of Swiss brown, porcini, shiitake and button mushrooms, cooked gently with garlic, thyme, tarragon, a little white wine and some tangy creme fraiche. Reheat over a low heat so as not to split the sauce and serve with a ribbon pasta like fettucine or tagliatelle, sprinkled with parmesan and plenty of black pepper . You could also stir through cooked penne, sprinkle with parmesan and bake for about 30 minutes in a 180C oven. Defrost before reheating as above.
Fresh mushrooms, dried porcini, red onion, garlic, butter, olive oil, thyme, white wine, gluten free soy sauce, creme fraiche, parsley, tarragon, pepper, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve tossed through ribbon pasta, with a green salad or finely shaved cabbage tossed with balsamic vinegar, olive oil and parmesan shards on the side.
