Mushroom farfalle
With blue cheese, hazelnut & apple salad
Mushroom farfalle
With blue cheese, hazelnut & apple salad
“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”
Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 586 29%
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Fat 24.0g 34%
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Saturates 5.0g 25%
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Sugars 8.9g 10%
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Salt 1.1g 18%
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Protein 24.2g 48%
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Carbs 65.7g 25%
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Fibre 6.2g -
Of an adult's reference intake
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Ingredients
- PASTA
- 25 g dried porcini mushrooms
- olive oil
- 2-4 cloves of garlic
- ½ a small dried red chilli
- 250 g chestnut mushrooms
- 6 sprigs of fresh thyme
- 320 g dried farfalle
- 1 teaspoon truffle oil
- 1 lemon
- 150 g low-fat cottage cheese
- SALAD
- 50 g blanched hazelnuts
- 200 g baby spinach
- 1 eating apple
- 40 g blue cheese
- 1 teaspoon extra virgin olive oil
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Method
- Get your ingredients out and a food processor (bowl blade), and boil the kettle. Place a large frying pan on a medium-high heat, a large lidded pan and a high heat, and a small frying pan on a medium heat.
- Put 25g of dried porcini mushrooms into a mug and just cover with boiling water.
- Put 2 tablespoons of olive oil into the large frying pan, squash in 2 to 4 unpeeled garlic cloves through a garlic crusher, crumble in ½ a small dried red chilli and tear in 250g of chestnut mushrooms.
- Strip in the leaves from 6 sprigs of thyme, then add the soaked porcini and toss and fry for a few minutes.
- Put 320g of dried farfalle into the large pan, cover with boiling salted water and cook according to the packet instructions.
- Toast 50g of blanched hazelnuts in the small frying pan until golden, tossing regularly.
- Put 200g of baby spinach into a salad bowl, coarsely grate over or matchstick and add 1 eating apple, then crumble over 40g of blue cheese.
- Crush the toasted nuts in a pestle and mortar, then scatter over the salad.
- Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and 1 teaspoon of truffle oil, season to taste and simmer gently.
- Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
- Finely grate over the zest of 1 lemon, finely chop and add most of the top leafy half of ½ a bunch of fresh flat-leaf parsley (15g) along with 150g low-fat cottage cheese, then toss together and serve straight away.
- Drizzle the salad with 1 teaspoon of extra virgin olive oil, squeeze over the juice of the zested lemon and serve on the side.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited