Truffled Mushroom Fettuccine

with Pangratatto

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vegan
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vegan
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Instructions

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1 Prep vegetables

Chop the mushrooms. Peel and finely slice the shallots. Finely chop the chives. Peel and crush the garlic. Wash the lemon and grate its zest with a fine blade (see pro tip). Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside.

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2 Fry mushrooms

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms with a pinch of salt and fry for 6 min until crispy.

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3 Boil fettucine

Meanwhile, bring a large pot of salted water to the boil and add the fettucine. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water.

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4 Fry pangrattato

Heat a second large pan over a medium heat with a drizzle of olive oil. Once hot, add the garlic and bread crumbs and fry for 2 min or until toasted. Remove from the heat and add the chives, 0.5/0.75/1 tsp of grated lemon zest and a generous pinch of salt. This is your pangratatto. Set aside.

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5 Finish fettuccine

Once the chestnut mushrooms are crispy, add the shallots and cook for 3 min. Add the porcini mushrooms and their soaking liquid, the soy sauce and soy cream and cook for 2 min further. Remove the pan from the heat, add the drained fettucine and the truffle oil (see tips for fussy eaters). Season with black pepper and toss well.

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6 Serve

Divide the pasta among plates. Garnish with the pangrattato. Serve immediately.

Tips for fussy eaters

Reserve the truffle oil for truffle lovers only!

Pro tip

When zesting the lemon, avoid the bitter white pith!

To keep this dish vegan, we've topped it off with a sprinkling of pangrattato rather than Parmesan.

Cooking Time: 25 min

Cals 767 · Prot 24 · Carbs 121 · Fat 23

Dairy-Free

Ingredients

Number of people

Fettuccine

Fettuccine 250 Grams
Chestnut mushrooms 250 Grams
Shallots 1 Piece
Water 150 ML
Dried porcini mushrooms 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Soy sauce 20 ML
Soy cream 250 ML
Truffle oil 15 ML
Black pepper 1 Tsp

Pangrattato

Fresh chives 15 Grams
Garlic cloves 2 Pieces
Lemon 1 Piece
Panko bread crumbs 15 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp

To keep this dish vegan, we've topped it off with a sprinkling of pangrattato rather than Parmesan.

Cooking Time: 25 min

Cals 767 · Prot 24 · Carbs 121 · Fat 23

Dairy-Free

Instructions

photo

1 Prep vegetables

Chop the mushrooms. Peel and finely slice the shallots. Finely chop the chives. Peel and crush the garlic. Wash the lemon and grate its zest with a fine blade (see pro tip). Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside.

photo

2 Fry mushrooms

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms with a pinch of salt and fry for 6 min until crispy.

photo

3 Boil fettucine

Meanwhile, bring a large pot of salted water to the boil and add the fettucine. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water.

photo

4 Fry pangrattato

Heat a second large pan over a medium heat with a drizzle of olive oil. Once hot, add the garlic and bread crumbs and fry for 2 min or until toasted. Remove from the heat and add the chives, 0.5/0.75/1 tsp of grated lemon zest and a generous pinch of salt. This is your pangratatto. Set aside.

photo

5 Finish fettuccine

Once the chestnut mushrooms are crispy, add the shallots and cook for 3 min. Add the porcini mushrooms and their soaking liquid, the soy sauce and soy cream and cook for 2 min further. Remove the pan from the heat, add the drained fettucine and the truffle oil (see tips for fussy eaters). Season with black pepper and toss well.

photo

6 Serve

Divide the pasta among plates. Garnish with the pangrattato. Serve immediately.

Tips for fussy eaters

Reserve the truffle oil for truffle lovers only!

Pro tip

When zesting the lemon, avoid the bitter white pith!

Ingredients

Number of people

Fettuccine

Fettuccine 250 Grams
Chestnut mushrooms 250 Grams
Shallots 1 Piece
Water 150 ML
Dried porcini mushrooms 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Soy sauce 20 ML
Soy cream 250 ML
Truffle oil 15 ML
Black pepper 1 Tsp

Pangrattato

Fresh chives 15 Grams
Garlic cloves 2 Pieces
Lemon 1 Piece
Panko bread crumbs 15 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
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