Creamy Truffle Mushroom Pasta
with Brie and Fresh Linguine
Velvety brie cheese and umami-rich mushrooms are the key ingredients in this luxurious linguine dinner. A sprinkling of thyme adds depth and warmth for the perfect pasta twirl.
Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Pear • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Mushrooms • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Thyme • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
113 g
Mushrooms
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 unit(s)
Pear
56 g
Baby Spinach
1 unit(s)
Shallot
7 g
Thyme
125 g
Brie Cheese
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 g
Truffle Sea Salt
(May contain traces of: Milk, Mustard, Sesame, Wheat, Peanuts, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ cup
Milk*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high heat.
- Thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Core, then cut pear into 1/4-inch slices.
- Peel, then finely chop shallot.
- Halve brie. Cut one half into 1/2-inch pieces with the rind on. Cut rind off of remaining Brie half, then dice into 1/2-inch pieces.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium.
- When hot, add mushrooms, shallots and half the thyme. Cook for 5-6 min, stirring occasionally, until veggies soften. Season with pepper and half the truffle salt.
- Add soy sauce. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- Add cream, 1/2 cup (1 cup) milk and the pieces of brie without the rind to the pan with mushrooms. Cook for 3-4 min, until brie melts completely and the sauce thickens. Season with remaining truffle salt and 1/8 tsp (1/4 tsp) black pepper.
- Remove from heat.
- Add sauce to the pot with linguine.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach, then toss to coat.
- Divide linguine between plates, then top with remaining thyme.
- Divide salad between plates, then top with pear and remaining brie slices with rind.
