Description
An easy and delicious recipe for linguine and creamy truffle and mushroom sauce
Ingredients
Units
Scale
- 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