This creamy mushroom pasta’s gonna be your new go-to cosy comfort food! Designed by the Head Chef of Steenberg’s restaurant Tryn, it features fresher-than-fresh tagliatelle, illuminated by broccoli, truffle oil, and a cream sauce. Hard to beat!
Truffle Mushroom Tagliatelle
Truffle Mushroom Tagliatelle
with charred broccoli, spinach & a creamy sauce
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Broccoli Florets
- Fresh Cream
- Fresh Parsley
- Italian-style Hard Cheese
- Lemon
- Lemons
- Portobellini Mushrooms
- Spinach
- Tagliatelle Pasta
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered or halved mushrooms for 4-5 minutes until soft and golden, shifting as they colour. On completion, transfer to a bowl and season. Cover to keep warm and set aside.
BUBBLE THE BROC
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the Broccoli Florets for 4-5 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan and add to the bowl of mushrooms.
FRESHER THAN FRESH!
Place a pot of salted water over a high heat and leave to come to a boil. Toss ½ of the rinsed Spinach with a squeeze of Lemon juice, a pinch of zest, and some seasoning. Set aside for serving. Once the water is bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
IT’S THE LAST STRETCH
Return the pan to a low heat. Add in the mushrooms and broccoli, the cream, the grated cheese and the remaining Spinach. Stir to combine and bring to a simmer. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted, stirring occasionally. If the sauce is too thick, gradually loosen with the reserved pasta water. Season to taste with Lemon juice, zest, salt, and pepper. Remove from the heat on completion. Pour ½ into the pot of pasta and toss to coat.
BRAVO!
Dish up a bowl of creamy pasta and spoon over the remaining sauce. Sprinkle with the chopped parsley and drizzle over the Truffle Oil. Serve the salad on the side, and scatter the hard cheese ribbons over the lot. Hop to it, Chef!
Portobellini Mushrooms - 125g
Broccoli Florets - 100g
Spinach - 20g
Lemon - 1
Tagliatelle Pasta - 100g
Fresh Cream - 125ml
Italian-style Hard Cheese - 25g
Fresh Parsley - 4g
Truffle Oil - 10ml
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered or halved mushrooms for 4-5 minutes until soft and golden, shifting as they colour. On completion, transfer to a bowl and season. Cover to keep warm and set aside.
BUBBLE THE BROC
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the Broccoli Florets for 4-5 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan and add to the bowl of mushrooms.
FRESHER THAN FRESH!
Place a pot of salted water over a high heat and leave to come to a boil. Toss ½ of the rinsed Spinach with a squeeze of Lemon juice, a pinch of zest, and some seasoning. Set aside for serving. Once the water is bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
IT’S THE LAST STRETCH
Return the pan to a low heat. Add in the mushrooms and broccoli, the cream, the grated cheese and the remaining Spinach. Stir to combine and bring to a simmer. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted, stirring occasionally. If the sauce is too thick, gradually loosen with the reserved pasta water. Season to taste with Lemon juice, zest, salt, and pepper. Remove from the heat on completion. Pour ½ into the pot of pasta and toss to coat.
BRAVO!
Dish up a bowl of creamy pasta and spoon over the remaining sauce. Sprinkle with the chopped parsley and drizzle over the Truffle Oil. Serve the salad on the side, and scatter the hard cheese ribbons over the lot. Hop to it, Chef!
Portobellini Mushrooms - 250g
Broccoli Florets - 200g
Spinach - 40g
Lemon - 1
Tagliatelle Pasta - 200g
Fresh Cream - 250ml
Italian-style Hard Cheese - 50g
Fresh Parsley - 8g
Truffle Oil - 20ml
GOLDEN MUSHIES
Place a large, nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered or halved mushrooms for 5-6 minutes until soft and golden, shifting as they colour. (You may need to do this step in batches, adding more oil or butter between batches.) On completion, transfer to a bowl and season. Cover to keep warm and set aside.
BUBBLE THE BROC
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the Broccoli Florets for 5-6 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 2-3 minutes until cooked al dente. Remove from the pan and add to the bowl of mushrooms.
FRESHER THAN FRESH!
Place a pot of salted water over a high heat and leave to come to a boil. Toss ½ of the rinsed Spinach with a squeeze of Lemon juice, a pinch of zest, and some seasoning. Set aside for serving. Once the water is bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
IT’S THE LAST STRETCH
Return the pan to a low heat. Add in the mushrooms and broccoli, the cream, the grated cheese and the remaining Spinach. Stir to combine and bring to a simmer. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted, stirring occasionally. If the sauce is too thick, gradually loosen with the reserved pasta water. Season to taste with Lemon juice, zest, salt, and pepper. Remove from the heat on completion. Pour ½ into the pot of pasta and toss to coat.
BRAVO!
Dish up a bowl of creamy pasta and spoon over the remaining sauce. Sprinkle with the chopped parsley and drizzle over the Truffle Oil. Serve the salad on the side, and scatter the hard cheese ribbons over the lot. Hop to it, Chef!
Portobellini Mushrooms - 375g
Broccoli Florets - 300g
Spinach - 60g
Lemons - 2
Tagliatelle Pasta - 300g
Fresh Cream - 375ml
Italian-style Hard Cheese - 75g
Fresh Parsley - 12g
Truffle Oil - 30ml
GOLDEN MUSHIES
Place a large, nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered or halved mushrooms for 5-6 minutes until soft and golden, shifting as they colour. (You may need to do this step in batches, adding more oil or butter between batches.) On completion, transfer to a bowl and season. Cover to keep warm and set aside.
BUBBLE THE BROC
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the Broccoli Florets for 5-6 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 2-3 minutes until cooked al dente. Remove from the pan and add to the bowl of mushrooms.
FRESHER THAN FRESH!
Place a pot of salted water over a high heat and leave to come to a boil. Toss ½ of the rinsed Spinach with a squeeze of Lemon juice, a pinch of zest, and some seasoning. Set aside for serving. Once the water is bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
IT’S THE LAST STRETCH
Return the pan to a low heat. Add in the mushrooms and broccoli, the cream, the grated cheese and the remaining Spinach. Stir to combine and bring to a simmer. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted, stirring occasionally. If the sauce is too thick, gradually loosen with the reserved pasta water. Season to taste with Lemon juice, zest, salt, and pepper. Remove from the heat on completion. Pour ½ into the pot of pasta and toss to coat.
BRAVO!
Dish up a bowl of creamy pasta and spoon over the remaining sauce. Sprinkle with the chopped parsley and drizzle over the Truffle Oil. Serve the salad on the side, and scatter the hard cheese ribbons over the lot. Hop to it, Chef!
Portobellini Mushrooms - 500g
Broccoli Florets - 400g
Spinach - 80g
Lemons - 2
Tagliatelle Pasta - 400g
Fresh Cream - 500ml
Italian-style Hard Cheese - 100g
Fresh Parsley - 15g
Truffle Oil - 40ml
Frequently Asked Questions
What is the preparation time for Truffle Mushroom Tagliatelle?
The preparation time for Truffle Mushroom Tagliatelle with charred broccoli, spinach & a creamy sauce is between 25 and 45 minutes.
What is the total time required to make Truffle Mushroom Tagliatelle with charred broccoli, spinach & a creamy sauce?
The total time required to make Truffle Mushroom Tagliatelle with charred broccoli, spinach & a creamy sauce is between 40 and 60 minutes.
How many servings does Truffle Mushroom Tagliatelle provide?
4 servings
What are the main ingredients in Truffle Mushroom Tagliatelle?
Broccoli Florets, Fresh Cream, Fresh Parsley, Italian-style Hard Cheese, Lemon, Lemons, Portobellini Mushrooms, Spinach, Tagliatelle Pasta, Truffle Oil
What is the nutritional information of Truffle Mushroom Tagliatelle?
Calories: 997, Carbs: 74 grams, Fat: grams, Protein: 29.7 grams, Sugar: 12.8 grams, Salt: 454 grams
How do I prepare Truffle Mushroom Tagliatelle?
GOLDEN MUSHIES: Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered or halved mushrooms for 4-5 minutes until soft and golden, shifting as they colour. On completion, transfer to a bowl and season. Cover to keep warm and set aside. BUBBLE THE BROC: Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the broccoli florets for 4-5 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan and add to the bowl of mushrooms. BRAVO!: Dish up a bowl of creamy pasta and spoon over the remaining sauce. Sprinkle with the chopped parsley and drizzle over the truffle oil. Serve the salad on the side, and scatter the hard cheese ribbons over the lot. Hop to it, Chef! FRESHER THAN FRESH!: Place a pot of salted water over a high heat and leave to come to a boil. Toss ½ of the rinsed spinach with a squeeze of lemon juice, a pinch of zest, and some seasoning. Set aside for serving. Once the water is bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm. IT’S THE LAST STRETCH: Return the pan to a low heat. Add in the mushrooms and broccoli, the cream, the grated cheese and the remaining spinach. Stir to combine and bring to a simmer. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted, stirring occasionally. If the sauce is too thick, gradually loosen with the reserved pasta water. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion. Pour ½ into the pot of pasta and toss to coat.
What should be prepared from my kitchen to make Truffle Mushroom Tagliatelle?
Broccoli Florets, Fresh Cream, Fresh Parsley, Italian-style Hard Cheese, Lemon, Lemons, Portobellini Mushrooms, Spinach, Tagliatelle Pasta, Truffle Oil
How many calories does Truffle Mushroom Tagliatelle have?
997 calories
How much fat content does Truffle Mushroom Tagliatelle have?
grams
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