Today, I'd like to introduce you to my recipe for linguine with truffle and mushroom cream sauce. A refined, gourmet dish that will delight your taste buds. It's a quick recipe that requires no special technique, perfect for beginners in the kitchen.
Linguine is a long, thin pasta from Italy that goes perfectly with creamy, flavorful sauces like this one. Of course, you can also use other types of pasta.
Truffles are underground mushrooms that are highly prized in gastronomy, bringing a touch of elegance and luxury to your dishes. In this recipe, the mushrooms are either button or portobello. I don't think it's necessary to use real truffles - that's optional. But if you can find some, you can use fresh truffles. Otherwise, canned truffles are more readily available.
The linguine and sauce take less than 30 minutes to prepare, making it an ideal dish for weeknights. For a special occasion and if you're a wine lover, you can accompany this dish with a dry white wine. It should go down very well.
If you love pasta and mushrooms. You'll love this recipe for linguine and creamy truffle and mushroom sauce. It'll take you to Italy for a meal.
To accompany this dish, I've added broccoli, for more vegetables, and smoked tofu to brown like bacon, for protein and a little crunch. You could also add cherry tomatoes, zucchinis or leeks for even more vegetables.
I used Parmesan cheese in the recipe. But I often like to make a half-and-half mix of parmesan and pecorino. Do as you prefer and adapt according to what you have in your fridge.
Feel free to leave me your comments and suggestions, and share this recipe with your friends.
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Linguine with truffle and mushroom cream sauce
- Total Time: 30 minutes
- Yield: 4 for 6 people 1x
- Diet: Vegetarian
Description
An easy and delicious recipe for linguine and creamy truffle and mushroom sauce
Ingredients
- 500 g fresh linguine (or other fresh pasta)
- 15 g white truffle oil
- 25 cl cream/30%
- 2 broccoli heads
- 400 g mushrooms (e.g. De Paris or Portobello)
- 250 gr smoked tofu
- 80 g grated Parmesan cheese
- 2 garlic cloves
- Thin slices of truffle (Optional)
Instructions
- Wash the mushrooms and cut into strips.
- Cut broccoli into small heads
- Cut the smoked tofu into small cubes, about the size of bacon.
- In a frying pan with a little white truffle oil, add the smoked tofu and cook until golden and crispy.
- Finely chop 2 garlic cloves
- Heat a large volume of salted water and cook the pasta.
- Brown the mushrooms in the oil for ten minutes.
- Remove the water from the mushrooms into a bowl, using a colander if necessary. Add the garlic, 25 cl cream and 80 g Parmesan to the bowl.
- Return the mushrooms to the oven, adding the broccoli and smoked tofu.
- Drain the pasta, return it to the pan, and pour the hot sauce over the pasta. Mix well.
- To flavour the pasta, add a teaspoon of truffle oil.
- Add truffle slices, if available (optional).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: Italian
English 
French
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