Based in Borough Market, I discovered La Tua’s amazing home delivery service through their partnership with The Felix Project, the London charity that rescues surplus food from the food industry and delivers it to over 350 front line charities and schools.
Last year La Tua Pasta donated over 6500 kg of pasta to The Felix Project – to feed families in need, as well as supporting NHS front line health workers with hot meals. They’ve just relaunched their 50% website discount to all NHS workers, to help keep them on their feet and well fed during these critical weeks.
Kicking us off this month is a delicious recipe for Chestnut tagliatelle with wild mushrooms.
Serves 2 people
I N G R E D I E N T S
250g Chestnut Tagliatelle *
300-350g mixed wild mushrooms
75g unsalted butter *
1 large garlic clove
10 sage leaves
Salt & pepper
· To make the dish Vegan, replace with Gnocchi and olive oil
M E T H O D
1 Melt half of the butter in a frying pan, until golden.
2 Turn the heat up and add the mushrooms, sage and garlic. Continue to fry until the mushrooms have browned and the sage is crispy. Add the remaining butter, and cook for a few more minutes.
3 Meanwhile boil the pasta as per instructions, reserving some of the pasta water.
4 Once cooked, add the pasta to the mushrooms and combine well.
5 Cook for a further minute adding salt and pepper and serve.