Creamy Truffle Mushroom Pasta

Name: Creamy Truffle Mushroom Pasta with Brie and Fresh Linguine
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 113 g Mushrooms; 227 g Fresh Linguine; 1 unit(s) Pear; 56 g Baby Spinach; 1 unit(s) Shallot; 7 g Thyme; 125 g Brie Cheese; 56 mL Cream; ½ tbsp White Wine Vinegar; ½ tbsp Soy Sauce; 1 g Truffle Sea Salt; ½ cup Milk*; 2 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Brie and Fresh Linguine

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Allergens:

Egg

•Wheat

•Milk

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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 May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 g

Truffle Sea Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, 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

Calories890 kcal

Fat46 g

Saturated Fat25 g

Carbohydrate86 g

Sugar15 g

Dietary Fiber8 g

Protein30 g

Cholesterol165 mg

Sodium1030 mg

Trans Fat1.5 g

Potassium800 mg

Calcium500 mg

Iron3.5 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

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Colander

•Measuring Cups

•Large Bowl

•Whisk

Cooking Steps

Bring a large pot of salted water to a boil over high.
Meanwhile, 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 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.

TESTER: Should the heat be increased to medium-high here or is medium good?

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.

As the pasta cooks, add cream, 1/2 cup (1 cup) milk and half the brie (without rind) to the pan. Cook for 2-4 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.

TESTER: How is the thickness of the sauce? Does it need a reserved pasta tip?

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.
Serve salad alongside, then top with pear and remaining brie (with rind).