Truffle Mushroom Pasta
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.
Allergènes:
Lait
•Oeuf
•Blé
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
1 g
Sel de truffe
200 g
Mélange de champignons
113 ml
Crème
(Contient Lait)
7 g
Persil
1 pièce(s)
Gousses d'ail
1 pièce(s)
Échalote
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
227 g
Linguines frais
(Contient Oeuf, Blé)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.06 cc
Sel*
2 cs
Beurre*
Informations nutritionnelles
Énergie (kcal)770 kcal
Graisses39 g
dont saturés25 g
Glucides71 g
dont sucres5 g
Fibres6 g
Protéines22 g
Cholestérol160 mg
Sel780 mg
Gras Trans1.5 g
Potassium750 mg
Calcium300 mg
Fer2.3 mg
Ustensiles
•Zesteur
•Grande poêle antiadhésive
•Passoire
•Grande casserole
•Cuillères à mesurer
•Verre doseur
Instructions
1
- Thinly slice mushrooms.
- Peel, then finely chop 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. Cook, stirring occasionally, until softened, 5-6 min. Season with half the truffle salt and pepper. Transfer mushrooms to plate. Set aside.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
- Reserve 3/4 cup pasta water, then drain.
- Return pasta to the same pot, off heat.
3
- Reheat the same pan over medium. When hot, add 1 tbsp butter, then shallots. Cook stirring occasionally, until softened, 2-3 min. Add garlic, then cook, stirring often, until fragrant, 1 min.
- Add half the white cooking wine and bring mixture to a simmer over medium-high. Cook, stirring occasionally, until mixture reduces, 1-2 min. Add cream and 1/2 cup 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 to taste with salt and pepper, then stir to combine. Remove from the heat.
4
- Transfer pasta to the pan with sauce and mushrooms, 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.