What are the main ingredients in Truffle Mushroom Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Truffle Mushroom Tagliatelle

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

with charred broccoli, spinach & a creamy sauce

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!