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30mins | Easy

SERVES 2

CREAMY TRUFFLE MUSHROOM SPAGHETTI

Mushroom and truffle. They go together like butter and toast. Tossed together into this lusciously creamy pasta dish and you have a match made in pasta heaven.

Ingredients you will need:

10ml PS.Cafe White Truffle Oil

1 white onion, finely chopped

2 cloves of garlic, finely chopped

4 tablespoons extra-virgin olive oil

40g unsalted butter cut into cubes

5g sage leaves whole

5g thyme picked and chopped

200g mixed mushrooms (eg. king oyster, swiss brown or button), cut into bite-sized pieces)

140g dried spaghetti (or 300g cooked)

200g heavy cream

Handful of baby spinach

Juice of 1 lemon

60g parmesan, finely grated (about ½ cup), plus more for serving

Freshly ground black pepper

Sea salt

Step 1

Heat 2 tablespoons of olive oil in a pan over medium-high heat. Melt half the butter in the oil and add the sage leaves. Once they start to crisp, turn off the heat and remove the sage. Keep the sage for later.

Step 2

Add the mushrooms and chopped thyme to the sage infused oil and cook until they start to brown. Season the mushrooms with sea salt and black pepper. Add the chopped onions to the mushrooms and cook until translucent and softened. Add the garlic and cook till fragrant. Take off the heat.

Step 3

In a separate pot, cook pasta in boiling salted water, stirring occasionally, about 2 minutes less than package directions. The pasta should be very al dente and still quite firm in the center, as they will continue to cook with the sauce.

Step 4

Transfer pasta to the pan with mushrooms. Add cream and 300ml pasta cooking water. Increase the heat to medium, bring to a simmer, tossing constantly, until pasta is al dente and sauce is slightly thickened, about 3 minutes. Add the spinach and toss in the sauce.

Remove pan from heat. Add lemon juice, chopped parsley, remaining butter, grated parmesan, lots of freshly cracked black pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls, drizzle with truffle oil and top with more shaved parmesan and garnish with the fried sage leaves.

Enjoy!

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