15 Minute Creamy Truffle Mushroom Spaghetti
with Balsamic Rocket Salad
Calories
:
756 kcalProtein
:
23.4g proteinTotal
:
15 minutesDifficulty
:
Easy Veggie
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
Perfect for a midweek meal, this 15 Minute Creamy Truffle Mushroom Spaghetti can be on your table in a flash! Inspired by creamy alfredo dishes, we've added truffle to add an earthy depth of flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
180 grams
Sliced Mushrooms
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
•Pan
•Kettle
•Medium Saucepan
Instructions
1
- Boil a full kettle.
- While it boils, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the mushrooms, 5-6 mins.
- Season with salt and pepper.
2
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt.
- Boil the spaghetti, 8 mins.
- In the meantime, stir the creme fraiche, veg stock paste and water (see pantry) into the mushrooms.
- Bring to the boil, then lower the heat. Simmer, 1-2 mins.
3
- Next, add the spinach to the sauce in handfuls, making sure it’s piping hot, 1-2 mins.
- Once the pasta is cooked, drain.
- Stir the cooked pasta, butter (see pantry) and half the cheese into the sauce.
- Taste and season with salt and pepper. Add a splash of water if it's too thick.
4
- Share the pasta between your bowls.
- Sprinkle with the remaining cheese and the truffle zest.
- Top with the rocket. Drizzle with the balsamic glaze to finish.
