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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Nutrition Values
Utensils
Instructions
- Thinly slice mushrooms.
- Peel, then thinly slice shallot.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- 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.
- 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.
- 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.
