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

81.2g

per serving

81.2 g total

Fat

132.5g

per serving

132.5 g total

Protein

34.8g

per serving

34.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

GrainsCereals

250

Linguine

cooked and drained

Liquids

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

tbsp

Parsley

freshly chopped

clove

Garlic

crushed

0.5

tsp

Turmeric

ground

handful

Basil

fresh

handful

Parsley

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the pasta

Olive Oil

for the sauce

Olive Oil

for the pesto

Seafood

piece

Mussels

cooked and in shells

Vegetables

0.5

piece

Red Chilli

finely chopped

Method

Heat olive oil in a pan and fry the garlic and chilli for 2 minutes.

Stir in the cooked pasta and mussels then heat through for 5 minutes.

Stir in the parsley and keep the mixture warm.

Heat olive oil in a separate pan and fry garlic and turmeric for 2 minutes.

Add the stock and simmer for 6 minutes until reduced by half.

Stir in the cream and simmer for 3 minutes.

Pulse all pesto ingredients in a food processor until smooth.

Combine the pasta with the cream sauce in a serving bowl.

Drizzle with pesto and serve immediately.