Recipe Type: Pasta

Latina™ Fresh Agnolotti, with Perino™ Tomatoes & Mushrooms

Prep: 5 mins | Cook time: 15 mins | Serves:  4

  • 1 Pack Latina™ Fresh Ricotta & Spinach Agnolotti 625g
  • 400g White Cup Mushrooms, sliced or quartered
  • 1 Medium brown onion diced
  • 1/3 Cup white wine (optional)
  • 1 Punnet of Perino™ Tomatoes (cut lengthways halved or quartered)
  • 2 Tablespoons olive oil (extra for drizzle)
  • Parmesan cheese, grated to taste
  • Basil or Thyme for garnish
  • Salt to taste
  1. Add Latina™ Fresh Ricotta & Spinach Agnolotti to a large pot of boiling water. Return to boil and cook for 5 minutes. Stir occasionally, so those pastas on top get cooked too.
  2. Heat frying pan to medium heat adding two tsp. of olive oil, add chopped onion, lightly sauté, then add mushrooms in small batches adding to the pan as mushrooms begin to cook through.
  3. Add 1/3 cup of white wine (optional), cook though and allow liquid to reduce and mushrooms begin to lightly brown. Season with salt and pepper to taste. Once mushrooms are cooked through, toss through Perino™ tomatoes to the frypan, lightly heating through.
  4. Add cooked Latina™ Fresh Ricotta & Spinach Agnolotti to the pan and lightly toss through. Add a drizzle of olive oil.
  5. Add grated parmesan and garnish with thyme or basil and enjoy!

Spaghetti & Mushroom Bolognese

  • 300g cup mushrooms (sliced or diced)
  • 1 brown onion. diced
  • 2 garlic cloves, crushed
  • 2tbs olive oil, extra for drizzling
  • 300g pork sausages in natural casing (Italian or pork & fennel)
    or
    300g of Beef and Pork 50/50 blend
  • ¼ cup Tomato Paste
  • 1 cup Passata sauce
  • 300g spaghetti
  • Fresh basil
  • 20g parmesan to serve
  1. Heat large non-stick fry pan over high heat.
  2. Add onions and garlic and sauté until translucent. Add mushrooms and cook through then add meat (if using sausages, remove the meat from the casings and cook through). Cook for approx. 4-6 mins.
  3. Add Tomato Paste to mixture & cook for a further 4 minutes.
  4. Reduce heat, add Passata sauce & simmer for a further 2 minutes.
  5. Meanwhile bring a large pot of water to the boil & cook pasta to packet instructions.
  6. Strain & set aside.
  7. Add pasta to sauce & serve with basil leaves and shavings of Parmesan.

Pappardelle with Mushroom Sauce

  • 400g pappardelle pasta
  • 2 tbs olive oil
  • 3 garlic cloves, crushed
  • 1 long red chilli, deseeded & finely chopped
  • 1 long green chilli, deseeded & finely chopped
  • 400g button mushrooms, sliced
  • 300ml thickened cream (see tip)
  • 2 eggs
  • 50g parmesan cheese, finely grated
  • ¼ cup chopped flat leaf parsley
  1. Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.
  3. Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.
  4. Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.

Pancetta Pasta with Mushrooms

  • 400g spaghetti
  • 200g thinly sliced pancetta, shredded
  • 1/3 cup olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, thickly sliced
  • 60g parmesan cheese, finely grated
  • ¼ cup chopped flat-leaf parsley
  1. Cook spaghetti in a large saucepan of salted boiling water, according to packet directions, until al dente.
  2. Meanwhile, heat a large frying pan over high heat. Add pancetta and cook, stirring often, for 4-5 minutes until pancetta is crisp. Remove to a plate and set aside.
  3. Add 2 tbs oil to the frying pan and heat over medium heat, add onion and garlic and cook 4 minutes until soft. Add the mushrooms, increase heat to high and cook, stirring often, for 4 minutes or until mushrooms are tender and golden. Set pan aside.
  4. Drain spaghetti and return to the hot saucepan. Add pancetta, mushrooms and remaining oil. Toss gently over low heat for 2 minutes or until heated through. Remove from the heat, add the parsley and half the parmesan, season with salt and pepper. Toss well to combine.
  5. Spoon into serving bowls, top with remaining parmesan and serve immediately.

Spaghetti Mushroom Carbonara

  • 400g dried spaghetti
  • 1 tbs olive oil
  • 4 bacon rashers, rind removed and thinly sliced
  • 1 onion, finely chopped
  • 400g of cup mushrooms, sliced or diced
  • 3 eggs
  • 50g parmesan, finely grated
  • salt and ground black pepper, to taste
  1. Cook spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente or cooked to your liking.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add bacon and onion and cook, stirring often for approximately 4 minutes or until light golden. Add mushrooms and simmer for a further 4 minutes or until mushrooms are tender.
  3. Drain spaghetti and return to saucepan. Whisk eggs in a small bowl with a fork. Add eggs, mushroom mixture, parmesan and salt and pepper to spaghetti and toss until well combined. Place saucepan over medium heat and toss for 1 minute or until egg mixture has just set. Serve immediately.

Pasta with Red Pepper & Bacon Sauce

  • 1 tbsp. Olive oil
  • 200g Swiss brown or white cup mushrooms, quartered or sliced
  • 2 Slices of lean bacon sliced thin (optional) omit for a vegetarian option.
  • 1 Red Capsicum seeded and sliced into strips
  • 1 brown onion diced
  • 1 pack of penne pasta
  • 1 can peeled diced tomatoes
  • Fresh parsley to garnish & parmesan to serve.
  • Add some Chilli if you like a little heat with your meals!
  1. Bring to boil large pot with water and cook pasta as per instructions.
  2. Heat the olive oil on a medium heat in a heavy bottomed pan.  Add chopped onion and sauté until translucent.  Add mushrooms, sauté for a couple of minutes then add sliced bacon.  Sauté for a couple of minutes then add capsicum.
  3. Once all ingredients are cooked through then add peeled can tomatoes.  Simmer for 10 minutes on low. 
    Keep on low heat until the pasta cooks through.
  4. Strain pasta and tip into a large bowl.  Add half of the sauce and mix through with a wooden spoon.  Then, add balance of the sauce and garnish with chopped parsley, parmesan and some fresh chilli for a little heat!

Serve with a fresh Mediterranean salad as a side.