Truffled mushroom pasta with burrata

Truffled mushroom pasta with burrata
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

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.

Nutrition: per serving

Calories
711kcals
Fat
36.5g (19.1g saturated)
Protein
23.9g
Carbohydrates
66.5g (3g sugars)
Fibre
5.9g
Salt
0.6g
Calories
711kcals
Fat
36.5g (19.1g saturated)
Protein
23.9g
Carbohydrates
66.5g (3g sugars)
Fibre
5.9g
Salt
0.6g

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

Method

  1. Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.
  2. 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.
  3. 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.
  4. 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.

 

Recipe By

Jen Bedloe

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