eCook Meal
Truffle Mushroom Tagliatelle
with charred broccoli, spinach & a creamy sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R134.64
for 4 servings · R33.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Cream needs 500 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Tagliatelle Pasta needs 400 gTagliatelle Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Portobellini Mushrooms
- Truffle Oil
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Grated Italian-style Hard Cheese, Lemon, Parsley, 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. 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! 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.
What should be prepared from my kitchen to make Truffle Mushroom Tagliatelle?
Broccoli Florets, Cream, Grated Italian-style Hard Cheese, Lemon, Parsley, 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