Truffled mushroom pasta with burrata

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.

Truffled mushroom pasta with burrata

Serve the pasta as part of a 1-hour Valentine’s menu for two, with cheesy scallop gratin to start and caramel lava puddings.

  • 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

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

  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.

 

Nutrition

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

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

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