Simple, tasty and ready in minutes this dish can be thrown together in minutes and with a reasonably stocked food cupboard is a walk in the park. I chose not to add truffles as I was eating at lunch time and I find the flavours to strong however, would certainly add them if I was cooking this as an evening meal or at the weekend.
Ingredients
- Spaghetti (you know how much you eat), cook as per packet
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 cups quartered portabella mushrooms
- 12g dried porcini mushroom, rehydrate as per packet
- 2 ounces heavy cream
- 1 tablespoon truffle paste
- Salt and pepper
- Parmesan, grated
Method
Cooking time: 20 minutes | Serves: 1
Cook spaghetti according to package directions. Do not rinse pasta with cold water.
In a large skillet (frying pan), heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavour of the garlic in the oil. Remove the garlic, and set aside.
Add the porcini & portabella mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste (optional), pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.
To serve, plate pasta, and sprinkle with grated Parmesan.
Enjoy
Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.
No comments:
Post a Comment