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Mushroom, broccoli and tarragon mascarpone pasta

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Ingredients

300g Pasta, e.g. conchigle or farfalle
250g Mascarpone
250g, sliced Chestnut mushrooms
1 clove Garlic
1 tbsp, chopped Tarragon
1 tbsp Mushroom ketchup
200g, cut into 3 inch chunks Tenderstem broccoli
Juice of 1 lemon

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Mushroom, broccoli and tarragon mascarpone pasta

Features:
    • Serves 4
    • Easy

    Directions

    Easy peasy dish! If mushrooms aren’t a hit, just leave them out, or add some turkey or chicken. Use gluten free pasta to make this one suitable for coeliacs.

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    Steps

    1
    Done

    Start by cooking the pasta in a large pan of boiling water.

    2
    Done

    Meanwhile, prepare the pasta sauce: in a shallow pan, fry the chestnut mushrooms until cooked and lightly brown. Add the garlic and fry for a minute (don't let the garlic brown).Add the mascarpone, tarragon, mushroom ketchup and lemon and stir well. Remove from the heat.

    3
    Done

    5 minutes prior to the pasta being cooked, add the broccoli to the boiling water. Once the pasta and broccoli are cooked, drain and mix with the mascarpone mushroom sauce. Serve with plenty ofcracked black pepper.

    Alison Lyles

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