Truffle and Brie Linguine

with Rocket Salad

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Instructions

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1 Prep

Grate the Parmesan. Chop the Brie into small pieces. Peel and slice the garlic. Using a pestle and mortar, crush the black peppercorns fully. 

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2 Cook pasta

Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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3 Make salad

Meanwhile, in a large salad bowl, whisk the olive oilbalsamic vinegar, Dijon mustard and honey with salt and pepper. Pick the grapes directly into the bowl. Add the rocket and toss in the dressing. Set aside.

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4 Make sauce

Heat a pan over a medium-low heat with a drizzle of oil. Add the garlic and black pepper (spicy!) and fry for 2 min. Add the Briecrème fraichestock cube and Parmesan. Cook for 5 min until melted. 

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5 Mix

Once the pasta is cooked, add it to the cheese sauce along with 50/75/100ml of pasta water. Toss to coat. Finish with the truffle oil.

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6 Serve

Divide the pasta among bowls and serve the salad alongside.

Tips for fussy eaters

If truffle is not to your taste, leave it out!

Pro tip

Adding starchy pasta water to the sauce helps it stick to the linguine.

This creamy pasta dish is as easy to eat as it is to make...yuuum!

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1188 · Prot 30 · Carbs 127 · Fat 60

Ingredients

Number of people

Pasta

Parmesan 60 Grams
Brie 100 Grams
Garlic cloves 1 Piece
Black peppercorns 5 Grams
Linguine 250 Grams
Olive oil 1 Tbsp
Creme fraiche 150 Grams
Vegetable stock cube 0.5 Piece
Truffle oil 15 ML

Salad

Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Red grapes 200 Grams
Rocket 80 Grams

This creamy pasta dish is as easy to eat as it is to make...yuuum!

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1188 · Prot 30 · Carbs 127 · Fat 60

Instructions

photo

1 Prep

Grate the Parmesan. Chop the Brie into small pieces. Peel and slice the garlic. Using a pestle and mortar, crush the black peppercorns fully. 

photo

2 Cook pasta

Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

3 Make salad

Meanwhile, in a large salad bowl, whisk the olive oilbalsamic vinegar, Dijon mustard and honey with salt and pepper. Pick the grapes directly into the bowl. Add the rocket and toss in the dressing. Set aside.

photo

4 Make sauce

Heat a pan over a medium-low heat with a drizzle of oil. Add the garlic and black pepper (spicy!) and fry for 2 min. Add the Briecrème fraichestock cube and Parmesan. Cook for 5 min until melted. 

photo

5 Mix

Once the pasta is cooked, add it to the cheese sauce along with 50/75/100ml of pasta water. Toss to coat. Finish with the truffle oil.

photo

6 Serve

Divide the pasta among bowls and serve the salad alongside.

Tips for fussy eaters

If truffle is not to your taste, leave it out!

Pro tip

Adding starchy pasta water to the sauce helps it stick to the linguine.

Ingredients

Number of people

Pasta

Parmesan 60 Grams
Brie 100 Grams
Garlic cloves 1 Piece
Black peppercorns 5 Grams
Linguine 250 Grams
Olive oil 1 Tbsp
Creme fraiche 150 Grams
Vegetable stock cube 0.5 Piece
Truffle oil 15 ML

Salad

Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Red grapes 200 Grams
Rocket 80 Grams
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