Truffle Mushroom Linguine Kit
Serves 2 | with Parmesan and Fresh Parsley- Milk
- Egg
- Wheat
- Sulphites
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Gluten
- Egg
- Fish
- Crustaceans
This creamy, rich and earthy dish comes together in minutes, thanks to the help of quick-cooking fresh pasta. Finished with fresh parsley and an extra dusting of Parmesan, this meal feels luxurious but it's on the table in a snap. Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Shallot • Parsley • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
Ingredients
1 g
Truffle Sea Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
200 g
Mixed Mushrooms
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: Egg, Wheat)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Gluten, Egg, Fish, Crustaceans)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Peel, then finely chop 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. Cook for 5-6 min, stirring occasionally, until softened. Season with half the truffle salt and pepper. Transfer mushrooms to plate. Set aside.
- To the boiling water, add linguine. Cook for 1-2 min, uncovered and stirring occasionally, until tender.
- Reserve 3/4 cup pasta water, then drain.
- Return pasta to the same pot, off heat.
- 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 (save the rest for anothere creation) and bring mixture to a simmer over medium-high. Cook for 1-2 min, stirring occasionally, until mixture reduces.
- Add cream and 1/2 cup pasta water, then bring to a simmer. Once simmering, reduce heat to medium. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add remaining truffle salt, half the Parmesan and half the parsley. Season with salt and pepper, then stir to combine. Remove from heat.
- Transfer linguine to the pan with sauce and mushrooms, then toss to combine. (NOTE: You can add any remaining pasta water, 1 tbsp at a time, to help coat pasta with sauce.)
- Divide truffle mushroom pasta between plates.
- Sprinkle remaining Parmesan and parsley over top.
