• 60g fresh tagliatelle

  • 150ml chicken stock

  • 100ml cream

  • 30g gorgonzola cheese

  • ¼ lemon

  • 7g rocket

  • 1 tsp parsley

  • 2 slices white bread,

  • 2 cloves garlic, chopped

  • 4 button mushrooms

  • Olive oil


  • 1.

    Reduce the stock with ½ clove of garlic by about two thirds or until sticky.

  • 2.

    Add the cream, then bring to the boil to thicken.  Add 2 drops of lemon juice and the mushrooms. Bring to the boil and remove from the heat. Stir in the gorgonzola.

  • 3.

    Cook the pasta in boiling salted water with olive oil. Strain the pasta then add it to the sauce and sprinkle with parsley.

  • 4.

    Whizz the bread in a food processor to give breadcrumbs. Fry these with olive oil and the remaining garlic until golden. Use these to cover the pasta.

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