This pasta embodies some of our favourite summer flavours. Roasted sweet corn with hearty wild mushrooms and an umami sweet corn dashi are topped with creamy lemon mascarpone.
Serving For Two People
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— 300g Casarecce
— 300g Corn & mushroom dashi sugo
— 65g Lemon Masacarpone
— Roasted mushrooms & sweet corn
— Micro Pea Shoots
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.
2) Heat your sausage, tomatoes and gai lan in a sauce pan over medium heat until tomatoes are blistered.
3) Transfer pasta to sauce pan and add lemon basil butter. Toss until evenly coated. Salt to taste.
4) Plate in two bowls and finish with ground Grana Padano cheese.
Contains Pork, Dairy
