Truffle Mushroom Linguine
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Truffle Mushroom Linguine

with Parmesan and Fresh Parsley

This creamy, rich and earthy dish comes together in minutes thanks to the help of quick-cooking fresh pasta. It's finished with fresh parsley and a dusting of Parmesan for an extra-cheesy bite.

Tags:
Veggie
Allergens:
Milk
Wheat
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 g

Truffle Sea Salt

(May contain Soy, Wheat, Triticale, Peanuts, Tree nuts, Sulphites, Milk, Mustard, Sesame)

113 mL

Cream

(Contains Milk)

7 g

Parsley

1 unit(s)

Garlic, cloves

1 unit(s)

Shallot

½ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Fresh Linguine

(Contains Wheat, Egg May contain Egg, Wheat)

2 tbsp

White Cooking Wine

(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

227 g

Mushrooms

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

2 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories760 kcal
Fat40 g
Saturated Fat25 g
Carbohydrate75 g
Sugar5 g
Dietary Fiber5 g
Protein23 g
Cholesterol160 mg
Sodium730 mg
Trans Fat1.5 g
Potassium700 mg
Calcium300 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Non-Stick Pan
Colander
Large Pot
Measuring Spoons
Measuring Cups

Instructions

1
  • Thinly slice mushrooms.
  • Peel, then thinly slice shallot.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
2
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter then mushrooms and shallots. Cook, stirring occasionally, until softened, 5-6 min. Add garlic, then season with half the truffle salt and pepper. Stir until fragrant, 30 sec. 
  • Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
  • Reserve 1/2 cup pasta water, then drain.
  • Return pasta to the same pot, off heat.
3
  • Add half the white cooking wine to the pan with the veggies and bring mixture to a simmer over medium-high. Add cream and 1/4 cup reserved pasta water, then bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add remaining truffle salt, half the Parmesan and half the parsley. Season with pepper, then stir to combine. Remove from the heat.
4
  • Transfer mushrooms and pasta sauce to the pot with pasta, then toss to combine. (NOTE: Add any remaining pasta water, 1 tbsp at a time, tossing to coat, if desired)
  • Divide truffle mushroom pasta between plates.
  • Sprinkle remaining parmesan and remaining parsley over top.
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