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Mussel, Chilli and Basil Linguine with Turmeric Cream Sauce
A vibrant pasta dish featuring mussels, a warm turmeric cream sauce, and a fresh herb pesto drizzle.
Seafood
Main Course
Pasta
Pesto
Mussels
Estimated Nutrition
Calories
1655.4
kcal / serving
1655.4 kcal total
Carbs
81.2
g
per serving
81.2 g total
Fat
132.5
g
per serving
132.5 g total
Protein
34.8
g
per serving
34.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
100
ml
Double Cream
GrainsCereals
250
g
Linguine
cooked and drained
Liquids
50
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
crushed
2
tbsp
Parsley
freshly chopped
1
clove
Garlic
crushed
0.5
tsp
Turmeric
ground
1
handful
Basil
fresh
1
handful
Parsley
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the pasta
15
ml
Olive Oil
for the sauce
60
ml
Olive Oil
for the pesto
Seafood
6
piece
Mussels
cooked and in shells
Vegetables
0.5
piece
Red Chilli
finely chopped
Method
1
Heat olive oil in a pan and fry the garlic and chilli for 2 minutes.
2
Stir in the cooked pasta and mussels then heat through for 5 minutes.
3
Stir in the parsley and keep the mixture warm.
4
Heat olive oil in a separate pan and fry garlic and turmeric for 2 minutes.
5
Add the stock and simmer for 6 minutes until reduced by half.
6
Stir in the cream and simmer for 3 minutes.
7
Pulse all pesto ingredients in a food processor until smooth.
8
Combine the pasta with the cream sauce in a serving bowl.
9
Drizzle with pesto and serve immediately.