ONE FOR ALL

Jamie Oliver shares his tasty one-pot wonders

GARLIC MUSHROOM TAGLIATELLE

THYME, CRUSHED WALNUTS, PEPPERY ROCKET, CURDS & PARMESAN

ENERGY 532KCAL, FAT 30.2G, SAT FAT 6G, PROTEIN 20.5G, CARBS 43.4G, SUGARS 2.8G, SALT 0.3G, FIBRE 4.6G

SERVES 1

METHOD

• Boil the kettle. Cut the lasagne sheets lengthways into 1cm strips to make tagliatelle. Put a frying pan on a high heat and dry-fry the mushrooms as it heats up. Peel and finely slice the garlic. Grate the Parmesan.
• Once the mushrooms are lightly charred, add a little drizzle of olive oil to the pan with the garlic, strip in the thyme leaves, then crumble in the walnuts. When the garlic is lightly golden, scatter the pasta into the pan. Pour in enough boiling kettle water to cover the pasta - about 300ml.
• Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed. Stir in the Parmesan, cottage cheese and rocket, keeping everything moving, then season to perfection.
• Finish with a kiss of extra virgin olive oil, if you like.