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Ingredients
- pappardelle 150g
- chestnut mushrooms 250g, sliced
- butter 25g
- garlic 1 clove, crushed
- sage a handful of leaves, shredded
- lemon 1, juiced
Method
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Step 1
Cook the pasta according to pack instructions. Soften the mushrooms in the butter, add the garlic, cook for a few minutes then stir in the sage and lemon juice. Drain the pasta, reserving 1 tbsp of cooking liquid, then toss everything (including cooking liquid) together and season.
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Nutritional Information
- Kcals 386
- Fat 12.7g
- Saturates 6.9g
- Carbs 59.7g
- Fibre 3.8g
- Protein 12g
- Salt 0.23g
