Truffle and Mushroom Linguine

with Rocket Salad
This creamy pasta dish is as easy to eat as it is to make...yuuum!
224 Reviews
Cals 944 · Prot 37 · Carbs 107 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
Truffle and Mushroom Linguine with Rocket Salad
This creamy pasta dish is as easy to eat as it is to make...yuuum!
224 Reviews
Cals 944 · Prot 37 · Carbs 107 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Parmesan 4*
60 Grams
Garlic cloves
1 Piece
Chestnut mushrooms
250 Grams
Fresh parsley
15 Grams
Linguine 5*10*11*
250 Grams
Olive oil
1 Tbsp
Mushroom stock cube
1 Piece
Water
100 ML
Cooking cream 4*
200 ML
Baby spinach
40 Grams
Truffle oil
15 ML
Salad
Olive oil
2 Tbsp
Balsamic vinegar 14*
15 ML
Dijon mustard 13*
6 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket
80 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Grate the Parmesan. Peel and mince the garlic. Roughly chop or tear the mushrooms. Chop the parsley leaves.
Cook pasta

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.
Fry mushrooms

3 Fry mushrooms

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 6-7 min or until softened.
Make sauce

4 Make sauce

Once softened, add the garlic to the mushrooms and fry for 1 min. Add the crumbled stock cube, measured water and cooking cream and cook for 3 min further.
Mix

5 Mix

Meanwhile, in a large salad bowl, whisk the olive oil, balsamic vinegar, Dijon mustard and honey with the salt and pepper. Add the rocket and toss in the dressing. Set aside.
Serve

6 Serve

Once the pasta is cooked, add it to the mushroom sauce along with 50/75/100ml of pasta water, the spinach and the Parmesan. Cook for 1 min further until the spinach has wilted. Drizzle with the truffle oil and season with black pepper. Divide the pasta among bowls and garnish with the parsley. Serve the salad alongside.
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