Truffle and Mushroom Linguine

with Rocket Salad
This creamy pasta dish is as easy to eat as it is to make...yuuum!
Cals 953 · Prot 24 · Carbs 118 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
photo
This creamy pasta dish is as easy to eat as it is to make...yuuum!
Cals 953 · Prot 24 · Carbs 118 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Parmesan
60 Grams
Garlic cloves
1 Piece
Linguine
250 Grams
Olive oil
1 Tbsp
Cooking cream
200 ML
Mushroom stock cube
1 Piece
Truffle oil
15 ML
Chestnut mushrooms
250 Grams
Water
100 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
Rocket
80 Grams
Baby spinach
40 Grams
Fresh parsley
15 Grams

Tips for fussy eaters

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

Pro tip

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

Before you start

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

Instructions

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1 Prep

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

Meanwhile, in a large salad bowl, whisk the olive oilbalsamic vinegarDijon mustard and honey with the salt and pepper. Add the rocket and toss in the dressing. Set aside.
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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.

Tips for fussy eaters

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

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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