Truffle Mushroom Pasta
with Parmesan and Fresh ParsleyCalories
:
760 kcalProtéines
:
23g protéinesDurée de préparation
:
20 minutesDifficulty
:
MoyenAllergènes:
- Lait
- Oeuf
- Blé
- Sulfites
- Blé
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Noix
- Peut contenir des traces d’allergènes
- Gluten
- Oeuf
- Poisson
- Crustacés
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.
Produit dans un établissement 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.
Ingrédients
/ sert 2 personnes
1 g
Sel de truffe
(Peut contenir : Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
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 faîches
(Contient: Oeuf, Blé)
2 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Blé, Lait, Moutarde, Sésame, Soya, Sulfites, Noix, Gluten, Oeuf, Poisson, Crustacés)
227 g
Champignons
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.06 cc
Sel*
2 cs
Beurre*
(Contient: Lait)
Ustensiles
•Zesteur
•Grande poêle antiadhésive
•Passoire
•Grande casserole
•Cuillères à mesurer
•Verre doseur
Instructions
1
- Thinly slice mushrooms.
- Peel, then thinly slice 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 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.
3
- 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.
4
- 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.
