To celebrate Green Football Weekend, club legend Lloyd Doyley and women’s player Alli Palisch were joined by Academy goalkeeper Alfie Marriott and Nahid Mohammed from the Premier League Kicks programme - delivered by the Hornets’ Community Trust - in a Watford FC Cook Off, judged by chef Ash Juggessur.
Watch the video above, and scroll down to see the full vegetarian recipe.
Creamy Lemon Tagliatelle with Mushrooms, Garlic & Tarragon
Ingredients:
- 1 red onion
- 1/4 ounce tarragon
- 4 ounce mushroom
- 6 ounce tagliatelle
- 2 clove garlic
- 1 lemon
- 2 veggie stock cube
- 2 tablespoon sour cream
- 1/4 cup parmesan cheese
- Extra: olive oil, salt & pepper
Utensils:
- Large pot
- Pot
- Strainer
- Large pan
Instructions:
- Bring a large pot of salted water to a boil. Peel and finely chop onion. Mince or grate garlic. Pick leaves from tarragon. Finely chop leaves. Halve lemon. Thinly slice mushrooms.
- Once water is boiling, add tagliatelle to pot. Cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup cooking water.
- Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook, stir until softened, about 3 minutes. Add garlic and mushrooms. Season with salt and pepper. Cook, tossing, until mushrooms are tender, about 3 minutes more.
- Add stock concentrates, reserved pasta cooking water, and half the tarragon to pan with mushrooms. Let simmer until slightly reduced, about 3 minutes. Stir in sour cream. Cook until slightly thickened, about 3 minutes more.
- Add tagliatelle, a squeeze of lemon, and half the parmesan to pan with sauce and toss to combine. Season with salt and pepper.
- Put tagliatelle and mushrooms on plates. Sprinkle with remaining parmesan and tarragon (to taste) and serve.
