Mushroom Cappelletti With Spring Vegetables In Lemony Cream Sauce

15 Mins

Serves 2

Mushroom Cappelletti With Spring Vegetables In Lemony Cream Sauce

This creamy dish with a citrus twist tastes even better when enjoyed in the comforts of your own home… preferably on the couch.

INGREDIENTS

30g butter
1 small leek, trimmed, washed and sliced
½ cup cream
Zest and juice of 1 lemon
1 tablespoon finely grated Parmesan, plus extra to serve
½ cup shelled fresh peas
1 small bunch broccoli, cut into bite size pieces
1 bunch asparagus, trimmed and halved
280g pack Latina™ Fresh Portobello Mushroom, Caramelised Onion & Feta Cappelletti
Handful of baby spinach leaves

METHOD

  1. Heat the butter in a large frying pan, over medium heat; add the leek and cook for 3-4 minutes, or until just softened. Season with salt and pepper. Add cream and lemon zest and cook for a minute. Add lemon juice and Parmesan cheese.
  2. In a large pot of boiling water, cook Cappelletti and peas for 5 minutes, adding broccoli and asparagus for the last 2 minutes. Drain, reserving ¹⁄4 cup of cooking water.
  3. Add Cappelletti and vegetables to the pan with the reserved cooking water to thin the sauce. Add the spinach leaves and toss to combine.

RECIPE VIDEO