A creamy mushroom & truffle pasta recipe is rich and delicious. It will give you a lot of Italian holiday vibes without leaving the house.
Sorry, we’ve been a little quiet over on the blog. Things are starting to get back to normal a bit more. I will be going back to work within the next few weeks and Tom will be too. I am hopeful for the 6th of July. We will try and get as many recipes sorted so when we do go back to being crazy busy, we can still post.
I haven’t been cooking tonnes of fancy or different meals as of late. We’ve just been eating up as much as we can out of the fridge and freezer, but this was a meal that I really fancied. We had everything in funnily enough so it was easy enough to make. One thing about this dish was the sauce wasn’t as creamy as we wanted. We have a great blender called a VitaMix but unless there is a large volume of food in there, you can’t get it completely smooth. We probably could have done with something like a nutribullet with the small cup size to blend this up perfectly. Don’t get me wrong it still tasted delicious, but just a heads up in case you are trying this for yourself.
A little about truffles…
I’m not sure if you are aware but truffles aren’t exactly mushrooms. I was always under the impression that they were just mushrooms, they are fungi but different. I found out that they grow under the ground and are attached to tree roots, and only grow at certain times of the year. They also need really specific conditions to grow in which also makes them pretty rare. Traditional mushrooms we know grow above ground and you can get them all year round, I guess this is why they can ask a higher price for truffles. The higher price I talk of is actually around £3000 for 1lb of truffle. This makes them one of the most expensive foods in the world. A 2lb truffle recently got sold for over £300,000… yep three hundred THOUSAND.
As we know pigs have a great sense of smell, which kind of doesn’t make sense to say they never mind living in their own filth. And strangely enough, any pig can be trained to be a truffle hog. Truffle hogs sniff out and extract the fruit bodies of the truffles from forests in europe and north america. Today we also use dogs to sniff out truffles, truffle hounds. Truffle farmers prefer to use hounds than hogs due to the hogs eating too many of the truffle whilst hunting them out! But some will argue that pigs have more sensitive noses so will find the truffles that are better.
Enough about how the hogs found the truffles, I just sniffed out my local waitrose… Now let’s get to the creamy mushroom & truffle pasta recipe.
- 100g cashews
- 100ml almond milk
- 1/2 teaspoon garlic powder
- A sprinkle of nutmeg
- 200g chestnut mushrooms
- 175g Pasta
- 1 teaspoon truffle paste
- 200ml water from the pasta
- Boil the kettle and add your cashews to a bowl. Pour over boiling water and leave for 5 minutes.
- Put a pan of salted water on for your pasta.
- Add your almond milk, drained cashews, garlic, and nutmeg to a blender and blitz until smooth.
- Chop up your mushrooms and dry fry.
- Add in your pasta to the water and cook as packet directed.
- Once the pasta is cooked, drain and add it to the pan with the mushrooms.
- Add in your sauce and water and mix together with the pasta and mushrooms.
- Spoon in your truffle paste, mix together and plate up.
- Serve with a drizzle of truffle oil and you're done.
Amount Per Serving: Calories: 578Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 336mgCarbohydrates: 71gFiber: 5gSugar: 8gProtein: 19g
Thanks for coming along to read this recipe. Ped posted a delicious Cottage pie last week which will be perfect for all the dull and cloudy days. Just the comfort food anyone needs. It’s linked below…