Truffled mushroom pasta with burrata
Impress your date with heavenly truffle mushroom pasta. Finish the dish with burrata and truffle shavings for a divine Valentine’s dinner that just happens to be meat free.
Serve the pasta as part of a 1-hour Valentine’s menu for two, with cheesy scallop gratin to start and caramel lava puddings.
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Ingredients
- 180-200g pappardelle
- Knob of butter
- 1 tbsp olive oil, plus a drizzle
- 200g mixed wild mushrooms, brushed to remove any grit
- Bushy rosemary sprig, leaves stripped and chopped
- 1 fat garlic clove, sliced
- Glug white wine or sherry
- 4 tbsp crème fraîche
- 2 tsp truffle oil
- 2 tbsp chopped flatleaf parsley
- 100g burrata ball (vegetarian if need be)
- ¼ black truffle (buy online from places such as thetruffle), shaved or sliced thinly
- Grated parmesan or vegetarian alternative to serve
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Method
- Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.
- Heat the butter and oil in a deep frying pan, then add the mushrooms, half the rosemary and a pinch of salt and pepper. Fry over a medium-high heat until the mushrooms are golden brown, then add the garlic and fry for 1 minute more.
- Add the wine to the mushrooms, bubble for a minute, then stir in the crème fraîche, truffle oil and most of the parsley. Toss the pasta with the mushrooms in the pan to coat in the sauce, then add 1-2 splashes of pasta cooking water until it’s silky and saucy.
- Serve the pasta and mushrooms with the burrata on a platter to share (or divide between 2 plates), topped with the shaved truffle, grated cheese, remaining herbs and an extra drizzle of olive oil.
Nutrition
- 711kcals Calories
- 36.5g (19.1g saturated) Fat
- 23.9g Protein
- 66.5g (3g sugars) Carbs
- 5.9g Fibre
- 0.6g Salt
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